Ingredients
Equipment
Method
Prepare Your Wet Ingredients
- In a large bowl, combine your melted butter (or brown butter for that extra nutty depth) with the light brown sugar and thoroughly mashed banana. Mix these together until they are well incorporated and create a creamy, fragrant mixture.
Add the Egg & Vanilla
- Next, add the single egg yolk and the pure vanilla extract to the bowl. Mix well until everything is smoothly combined and the mixture is fragrant with vanilla. Remember, using just the yolk prevents a cakey texture, ensuring a wonderfully chewy cookie.
Combine Dry Ingredients
- Gently add the all purpose flour, salt, baking soda, and ground cinnamon to the wet ingredients. Using a spoon or spatula, stir until just combined. It’s crucial here to mix just until no streaks of flour remain to prevent gluten development, which can lead to tough cookies.
Fold in Chocolate Chips & Chill the Dough
- Finally, carefully fold in your chocolate chips. Once combined, cover the bowl and set it aside. Let the flour hydrate in the dough while your oven preheats, about 15 minutes minimum. For truly superior flavor and reduced spread, chill for at least 30 minutes, or even up to an hour or overnight. The dough will be soft and slightly sticky, but chilling will make it much easier to handle and ensures a better cookie texture.
Preheat & Scoop
- While the dough chills, line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C). Once the oven is preheated, use a 1-ounce cookie scoop or a spoon to scoop out uniform dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will still be a little wet, but don't worry—the chill helps it hold its shape.
Bake to Perfection
- Bake for 10 to 11 minutes. You’re looking for cookies where the edges are set and lightly golden brown, and they’ve puffed up, but the middles still look soft and slightly underbaked. This is key for that perfectly gooey center we crave! Underbaking slightly ensures a wonderfully moist and chewy result.
Cool & Finish
- Allow the banana bread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For an extra special touch, sprinkle them with a pinch of flaky sea salt immediately after they come out of the oven. This adds a beautiful textural contrast and enhances the flavor.
Nutrition
Notes
Keep baked cookies fresh for 3-5 days at room temperature in an airtight container. Dough and baked cookies freeze well for up to 3 months. Essential for success: very overripe bananas, brown butter, minimum 30-minute dough chill, and underbaking slightly. Sprinkle with flaky sea salt. Nutrition information is estimated based on common ingredients and serving sizes and may vary.