How to brown butter for baking?

Place unsalted butter in a small saucepan over medium heat. You will need to start with a few extra tablespoons to account for water evaporation. As it melts, swirl the pan to encourage even cooking. After it is fully melted, it will start to foam up and then it will start to form big bubbles like it’s boiling. You should be able to see the fat solids begin to separate. Then it will foam up again, and the fat solids will start browning. Continue cooking for another minute or so until the butter is evenly golden, the fat solids are brown, and it gives off a nutty aroma and a crackling sound. Transfer the brown butter to a bowl for immediate use, or place in the fridge to solidify again.

How to make banana bread cookies?

To make these soft and chewy chocolate chip banana bread cookies: 1. Brown the butter 2. Beat together all the wet ingredients 3. Whisk together all dry ingredients 4. Add dry ingredients to the wet. 5. Scoop cookie dough balls on the baking sheet. 6. Bake cookies for 10 minutes or until golden brown. 7. Top with flaky sea salt and allow to cool on a wire rack.

How to get perfectly round cookies?

These cookies are pretty much round when they come out of the oven. They will of course taste incredibly delicious and you may not want to wait anymore to have them. But if you want to get perfectly round cookies, this is the time to put in those extra 2 minutes of effort. Take a cookie cutter of a slightly larger size than your cookies and place the even edge around the cookies on the baking tray. Round the cookie 2-3 times so that it takes the perfect shape. The cookies are soft at this time and thus take the shape of the cookie cutter.

What is the secret for soft, chewy & thick cookies?

These chocolate chip banana bread cookies are incredibly soft, chewy and moist at the same time. This is because of a few reasons. Firstly, the amount of brown sugar in this cookie recipe is more than the granulated sugar. This adds softness and moisture to these cookies. Another very important tip would be to take out these cookies under-baked. Yes, you read it right! These cookies continue to bake as they cool. Taking them out when almost done is the best way to ensure that they stay soft. Lastly, chill your cookie dough. This is so important to prevent your cookies from over spreading and instead helping them to rise above and result in thicker cookies.

How to store banana bread cookies?

To freeze the cookies, scoop the dough into balls before you chill it. I like to use a kitchen scale to measure the cookie scoops for perfectly uniform cookies. Line up the cookies on a parchment paper lined cookie sheet and freeze flat for one hour. Once frozen, transfer the cookie dough balls to a plastic freezer bag and place it in the freezer. When you have a hankering for a freshly baked cookie, you’ll have these bits of heaven perfectly portioned out ready to bake in the time it takes to preheat the oven. Simply bake the cookies as you normally would, increasing the baking time by about two minutes. It’s that easy!

Can I make these cookies vegan?

You can absolutely make these cookies vegan if you want. You just need to replace 2 ingredients. First, replace brown butter with equal amounts of vegetable (canola) or coconut oil. Secondly replace egg yolk with 1 flax egg or 1 tablespoon of aquafaba. These cookies turn out equally scrumptious.

How to make these banana cookies crisp?

These healthy banana bread cookies are originally soft and that's how I love them. But if you like your cookies more crisp, I've got you! If you would like a more crisp cookie, I recommend swapping out half of the all-purpose flour with bread flour. This will add crispness and chewiness to your cookies. A downside of using bread flour would be that these cookies dry out when stored, so it’s recommended to store them with a slice of bread in your container to help them retain moisture.

Banana Bread Cookies - ThatBakeBlog

Ingredients

Scale

100g (1–2 or ⅓ cup) over ripe bananas, mashed
113g (½ cup) unsalted butter, browned (start with 170g)
100g (½ cup) light brown sugar
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
167g (1⅓ cup) all-purpose flour, spooned & levelled
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
160g (⅔ cup) couverture chocolate, chopped or chocolate chips

Instructions

Start by making the brown butter. In a small saucepan, heat 150g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
Weigh out 113g of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter or water to make up the difference.
Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, add the mashed banana, cooled brown butter and brown sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
In a separate bowl, combine the flour, ground cinnamon, ground nutmeg, baking soda, baking powder and salt.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over mix the dough.
Fold in the dark chocolate chips or chunks into the dough. Keep a handful for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands.
Scoop the dough (about 2 tablespoons for each cookie) on to the lined baking sheet about 2 inches apart. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
Bake cookies at 350°F (177°C) for 10-11 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
Store these cookies in an airtight container at room temperature for upto 2 weeks. You can also freeze them (see FAQs above).

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: banana, fall, autumn, cookies, chocolate, dessert
Cuisine: American

Keywords: banana bread cookies, banana chocolate cookies, ultimate chocolate chip cookies, best banana bread cookies, no chill banana chocolate chip cookies, vegan banana bread cookies, easy banana bread cookies recipe