Ingredients
Units
Scale
- 1 cup (2 sticks) salted butter or vegan butter, divided use
- 1 cup white granulated sugar
- 1/2 cup brown sugar
- 1 medium ripe banana
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1 bar (113 grams) 70% chocolate, chopped thinly into shards
- Flaky salt like Maldon for garnish
Instructions
- Preheat the oven to 375F/190C. Line two rimmed baking sheets with parchment paper and set them aside.
- Place ½ cup (1 stick) of the butter in a small saucepan and slowly melt over medium-low heat. It will take several minutes, but keep an eye on it and stir occasionally with a rubber spatula. Once the butter turns a golden brown and you see the milk solids drop to the bottom of the pan, remove it from the heat. Continue to stir and it will turn amber in color. Pour the brown butter, including the sludge at the bottom, into a bowl and leave it to cool.
- Beat the other ½ cup of butter with a hand-held mixer or stand mixer with a paddle attachment for a minute or two. Tip in the cooled brown butter (and sludge), white sugar, and brown sugar. Beat on medium-low until airy and fluffy, about 3 minutes.
- Smush the banana with a fork until it is a smooth paste. Scrape the banana into the mixer and add the vanilla extract. Mix everything together until well combined, about 2 minutes.
- Swish together the flour, baking powder, cinnamon, and salt in a bowl until combined.
- Stop the mixer and add half of the flour mixture to the mixing bowl. Mix for a minute or two until it is incorporated. Add the remainder of the flour mixture and mix again until thoroughly combined. The dough will be light and cottony.
- Dump in the chocolate and stir to distribute the pieces. Isn’t it such a pretty dough?
- Use a medium cookie scoop (1 ½ Tbsp of dough) to scoop and level the dough before placing it on the prepared baking sheets. The medium scoop yields 35 cookies that are 3 inches in size. This dough spreads upon baking, so leave room for the creep. Around 7 or 8 medium cookie dough scoops fit per baking sheet.
- Bake for 11-ish minutes or until starting to brown around the edges. The middle will look slightly underdone but it's okay. Remove the pan from the oven and thwack the bottom of it on the counter once or twice. The cookies will flatten and spread. Garnish with a pinch of flaky salt.
- Move the parchment and cookies to a wire rack to cool for 10-ish minutes. Yes, it’s hard to wait.