Banana Chocolate Chip Cookies

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 267, total fat 15 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 2 G., cholesterol 36 mg, sodium 158 mg, sugar 21 G.

All the best qualities of chocolate chip cookies—softness, crisp edges, and a hearty chocolatey texture—are perfectly combined with the smooth moistness of banana bread in these perfect cookies. To start, we simultaneously caramelize the banana and brown the butter for an unparalleled depth of flavor. You'll need just one bowl, two baking sheets, and a little patience while the dough chills in the refrigerator. But the results are worth it, as you'll have a gorgeous cookie that's perfect for both dessert and breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110g unsalted butter, plus extra for greasing the baking sheet
1 large banana
0.5 tsp ground cinnamon
1 and 1/4 cups premium flour
1 teaspoon coarse salt
0.5 tsp baking powder
0.5 tsp of soda
0.5 cups tightly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
3/4 tbsp. semi-sweet chocolate granules
0.5 cup chopped walnuts, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, bananas, cinnamon, walnuts, semi-sweet chocolate

Cooking the dish according to the recipe:

In a medium skillet over medium heat, melt the butter until foamy. While the butter is melting, cut the banana in half crosswise, then in half lengthwise to create 4 long pieces. Once the butter has melted and begins to foam, place the banana pieces cut-side down in the skillet.

Note

Butter can brown and burn quickly, so it's important to keep a close eye on the pan. It should have a deep, rich flavor and a dark brown color. If you're worried about burning, remove the pan from the heat early.
Fry the bananas, swirling the pan occasionally, until they're caramelized on the bottom and the butter is richly fragrant and golden brown, 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and stir in the cinnamon. Mash the bananas with a fork.

In a medium bowl, combine the flour, salt, baking powder, and baking soda. Add the brown sugar and granulated sugar and whisk until combined. Add the egg, vanilla extract, and banana mixture and stir with a wooden spoon. Add the chocolate chips, then the walnuts, if using, and stir until evenly distributed.
Place the entire dough in the center of the bowl. Cover the dough with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. The flavor will intensify as the dough cools.
Meanwhile, position two racks evenly in the center of the oven and preheat to 350°F (175°C). Grease two rimmed baking sheets generously with butter.
Using a large ice cream scoop, drop 6 mounds of batter (or 3 tablespoons) onto each prepared baking sheet, spacing them 2 inches (5 cm) apart.
Bake the cookies, rotating the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12–14 minutes. The cookies will settle as they cool. Let cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Store cookies at room temperature in a tightly sealed container for up to 5 days..