Ingredients
Equipment
Method
Preheat Oven
- Preheat your oven to 375°F (190°C).
Brown the Butter
- In a small saucepan, melt 8 tablespoons of the salted butter over medium-low heat. Stir frequently. Continue stirring until the milk solids turn a beautiful golden brown and the butter itself has a deep, almost dark golden-brown color with a wonderfully nutty aroma (this usually takes about 2-3 minutes after the fizzing starts). Immediately remove from heat, pour into a separate bowl, and whisk gently to cool slightly.
Cream Butter & Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 8 tablespoons of room temperature butter with your cooled browned butter. Add the 80 grams of brown sugar and 220 grams of white sugar. Mix on medium speed for 3-4 minutes until the mixture is visibly light and fluffy.
Prepare Banana Mixture
- While your mixer is working, mash your ripe banana together with 1/2 teaspoon of cinnamon until it's a completely smooth purée, ensuring no chunks. If using, add 1-2 teaspoons of dark rum to the mashed banana mixture.
Incorporate Wet Ingredients
- Now, add your smooth banana mixture and 1 teaspoon of vanilla extract to the mixer. Continue mixing on medium speed for another 2-3 minutes until everything is fully incorporated and beautifully blended.
Whisk Dry Ingredients
- In a separate bowl, whisk together the 330 grams of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt.
Combine Wet & Dry
- Stop your mixer. Gradually add the dry ingredients to the wet cookie dough, using a spatula to gently fold everything together until just combined and smooth. Be careful not to overmix. Once the flour mixture is mostly incorporated, add your chopped 70% chocolate. Mix briefly, just until the chocolate is evenly distributed throughout the fluffy dough.
Scoop & Prepare for Baking
- Line a large baking sheet with parchment paper. Using a kitchen scale for precision, measure out nine even 4-ounce scoops of cookie dough. Place them evenly on the prepared baking sheet, ensuring you leave plenty of space between each one for spreading.
Bake
- Bake your cookies at 375°F (190°C) for 13-14 minutes. Take them out when they still look slightly underdone in the center.
Pan-Bang & Swirl
- Immediately upon removing the baking sheet from the oven, gently but firmly smack the hot baking sheet on the counter a few times. This helps to flatten the cookies slightly and create those gorgeous crinkly tops. While the cookies are still warm and pliable, use a slightly larger bowl or cup to gently swirl around the edges of each cookie to form them into beautifully perfect circles. Finish with a generous sprinkle of flaky salt on top for a delightful textural and flavor contrast.
Cool & Enjoy
- Allow the cookies to cool on the baking sheet for at least 15 minutes before devouring them.
Nutrition
Notes
These cookies store well in an airtight container at room temperature for 3-4 days. You can prepare the dough and chill it for up to 3 days in the refrigerator, or freeze scooped dough balls for 1-2 months. Reheat leftover cookies briefly in the microwave for 10-15 seconds or in a low oven (around 300°F/150°C) for a few minutes for fresh-from-the-oven warmth. Nutrition information is estimated based on common ingredients and serving sizes and may vary.