Banana Chocolate Chip Cookies with Pecans
These brown butter banana chocolate chip cookies with pecans are soft, chewy, and taste just like banana bread in cookie form!
Servings 20 cookies
Calories 256kcal
Ingredients
- 1 cup unsalted brown butter room temperature
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- ¼ cup ripe banana mashed (about 1 small banana)
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract optional
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup dark chocolate chips
- ½ cup pecans chopped
- flaky sea salt
Instructions
- Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add in the egg, vanilla extract, and banana extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then mix in the mashed banana until just combined.
- Stir in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Using a spoon or spatula, gently fold in the dark chocolate chips and pecans.
- Spoon a generous 3 tablespoons of dough and roll into balls. If desired, press extra chocolate chips into the tops of the dough balls.
- Cover the dough and chill in the fridge for 1 hour.
- Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
- Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
- Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
- Sprinkle the banana chocolate chip cookies with flaky sea salt and enjoy!
Notes
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.
Store cookies in an airtight container at room temperature for up to 4 days (they'll definitely be gone before then though).
Freeze pre-rolled cookie dough balls in the freezer for up to 6 months.
Nutrition
Serving: 1 | Calories: 256kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 202mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 301IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg