Want to use your overripe naners for something other than banana bread? Look no further!! These were greatly influenced by Rick Martinez from Bon Appetit’s chocolate toffee cookies, with no toffee and the addition of banana and nuts. They’ve got the crispy edges, chewy centers, nutty brown butter, melty dark chocolate and a hint of banana. They’re different in the best way possible. MAKE EM!
3/4 cup (170 g) / unsalted butter, browned
1/4 cup ( 50 g) / white sugar
3/4 cup (150 g) / light or dark brown sugar (dark for a chewier cookie)
1 egg yolk
1.5 tsp / vanilla extract
2 small, super ripe bananas, mashed
2 cups (240 g) / all-purpose flour
1 tsp / baking soda
1 tsp salt
1.5 cups (~140 g) / chopped + toasted walnuts (pecans work too)
1 cup (~120 g) / roughly chopped dark chocolate
- melt butter in saucepan, stirring often, until it starts to bubble and smell nutty. When it turns into a golden brown color, take it off the heat and immediately transfer to heat safe mixing bowl. Let cool until warm/room temp.
- whisk the sugars, egg yolk and vanilla into the brown butter, until well combined. Mix mashed banana in with browned butter mixture until fully incorporated.
- with rubber spatula, mix flour, baking soda and salt into the brown butter mixture until fully incorporated. Fold in walnuts and chocolate wafers.
- cover dough with plastic wrap and chill in fridge for at least 30 minutes.
- while chilling the dough, preheat oven to 350 F (175 C) and line two baking sheets with parchment.
- scoop dough onto trays with an ice cream scoop, about 1.5 inches apart. Bake for 10-12 minutes and cool on wire rack ~5 mins after taking them out of oven!
Servings: 16 cookies • Prep time: 20 mins • Total time: 1 hour