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Banana Bread Chocolate Chip Cookies

Banana bread chocolate chip cookies with a golden-brown crust, thick crinkled tops, and visible pools of dark and white chocolate. The dough chills for a minimum of 45 minutes for bakery-style texture and a banana-speckled crumb.
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Prep Time 1 hour
Cook Time 12 minutes
Chill dough 45 minutes
Total Time 1 hour 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Chocolate Chip Cookie Ingredients
  • 1 very ripe banana Mash until mostly smooth; small lumps are fine for speckled crumb.
  • 0.5 cup browned butter Cool to room temperature before mixing so the egg doesn’t cook.
  • 0.5 cup brown sugar
  • 0.25 cup sugar
  • 1 egg Use 1 egg plus 1 yolk.
  • 1 egg yolk Add 1 additional yolk for extra richness.
  • 1 tsp vanilla
  • 1.75 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg Keep it subtle so the banana flavor stays recognizable.
  • 0.25 tsp salt
  • 0.75 cup dark chocolate chips Save a few extra for topping.
  • 0.25 cup white chocolate chips Save a few extra for topping.
  • 0.25 flaky sea salt Sprinkle on top right after baking for a crisp finish.

Equipment

  • 1 sheet pan

Method
 

Brown butter and mix base
  1. Brown the butter and cool completely to room temperature, so it returns to a spreadable, not greasy, texture.
  2. Beat the cooled browned butter with the brown sugar and sugar until smooth, then add the egg, extra yolk, vanilla, and mashed very ripe banana and mix until combined.
Add dry ingredients and chill
  1. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt just until no dry streaks remain.
  2. Fold in the dark chocolate chips and white chocolate chips so pools of both stay visible in the dough.
  3. Chill the dough for at least 45 minutes to help it thicken for thick, crinkled cookies.
Scoop and bake
  1. Scoop the dough onto a sheet pan and bake at 375°F for 10–12 minutes, until the edges look set and the centers are slightly soft.
  2. Immediately press extra dark and white chocolate chips and flaky sea salt onto the warm cookie tops so they adhere and look bakery-finished.

Notes

Pro tip: cool the browned butter fully before mixing to prevent scrambling and to keep cookie centers thick. Store baked cookies airtight at room temperature for up to 3 days (or refrigerate up to 5 days); freeze baked cookies up to 2 months. For a lower-sugar option, you can replace the sugars with a 1:1 baking blend for brown sugar and granulated sugar (follow the package for substitution amounts).