Ingredients
1 medium ripe banana
1 c. (2 sticks) butter
2/3 c. dark brown sugar
2/3 c. granulated sugar
2 large egg yolks
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking soda
1 c. chopped pecans or walnuts
1 c. chopped semi- or bittersweet chocolate or chocolate chips
Flaky sea salt
Preparation
Step 1Arrange racks in upper and lower thirds of oven; preheat to 375º. In a large bowl, mash banana; set aside.Step 2In a small pot over medium heat, melt butter. Once melted, reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden. Once simmering stops and butter is golden and smells nutty, about 5 minutes, remove from heat.Step 3Transfer butter to bowl with banana. Add brown sugar and granulated sugar and whisk to combine. Add egg yolks and vanilla and vigorously whisk until mixture is lighter in color and slightly fluffier. Add flour, kosher salt, and baking soda. Using a rubber spatula or wooden spoon, mix until incorporated and no dry spots remain. Fold in pecans and chocolate.Step 4Working in batches and using a 1-oz. scoop (about 2 tbsp.), drop dough onto 2 parchment-lined baking sheets, spacing about 2" apart (about 9 cookies per sheet). Sprinkle tops with sea salt.Step 5Bake until cookies are golden brown and wrinkled on top, 10 to 12 minutes. Let cool slightly on sheets, then transfer to a wire rack and let cool completely. Repeat with remaining dough.Step 6Make Ahead: Cookies can be made 3 days ahead. Store tightly covered at room temperature.
What truly sets these banana chocolate chip cookies apart from the competition is the addition of brown butter. You make brown butter by melting butter in a pan until it goes past simply melted and into a darker stage that’s rich with nutty flavor. This happens by toasting the milk solids in the butter, so don’t be surprised if you see some dark flecks in the pan—that’s normal! For bakery-worthy cookies that look truly professional, it’s worth investing in a cookie scoop. A 1-oz. scoop will do for these cookies, but if you only have a larger size, just space the cookies out more on the baking sheet and bake them longer. Freeze portioned cookie dough in an airtight resealable plastic bag for up to 3 months.
