Brown Butter Banoffee Chocolate Chip Cookies

Written by on in Cookies

These Brown Butter Banoffee Chocolate Chip Cookies are a great combination of banana and coffee mixed together into a moist and tender brown butter chocolate chip cookie.

Every week we buy two large bunches of bananas. Every once in a while we have one or two left over. They start to get a multitude of brown spots that make them look unappealing but don’t let that fool you, they hid a treasure of sweetness inside. I try to tell the kids that its the best way to eat them, but I guess they can’t get over the way they look. Normally when this happens I grab the loaf pan and start put together the ingredients to make a banana bread, like my Coffee Cake Banana Bread. It is the perfect way to make use of those overripe bananas. Now, don’t get me wrong, my Coffee Cake Banana Bread is delicious. It’s moist and tender and has great banana flavor. This time I really wanted to do something different. Now I had already been thinking about making a chocolate chip cookie so I thought why not add some banana and with the addition of some espresso powder, I can make a Banoffee Cookie. As for the brown butter, well why not?

Ingredients For The Brown Butter Banoffee Chocolate Chip Cookies

  • Very Ripe Banana: One medium size banana is perfect for this recipe. You are looking for the banana with the brown spots. This will bring optimum sweetness.
  • Brown Sugar: Brown sugar is the perfect way to sweeten chocolate chip cookies. It gives them a slight caramel flavor and because it contains more moisture then white sugar it will make your cookies soft and chewy.
  • Brown Butter: Brown butter brings a nutty flavor to cookies and is complemented by the brown sugar. When used together it will add a richness to your cookies.
  • Egg Yolk: Using just the egg yolk will give you a chewy cookie rather then a cakey one.
  • Pure Vanilla Extract: Vanilla extract will add a richness to the cookies, just make sure its pure vanilla extract and not imitation vanilla extract. Pure Vanilla is a bit more money but is well worth the extra expense.
  • All Purpose Flour: All purpose flour gives cookies that soft interior with a slight crispy exterior.
  • Baking Soda: When baking soda is added to cookies it makes them light and airy.
  • Ground Cinnamon: Ground cinnamon is a great way to add spiciness to cookies and cakes.
  • Espresso Powder: Intensifies chocolate flavor. Perfect for any dessert containing chocolate.
  • Salt: Flavor enhancer

Tips For Baking Brown Butter Banoffee Chocolate Chip Cookies:

  • When making brown butter, don’t waste the brown bits that form at the bottom of the pot. These brown bits will add flavor along with the liquid brown butter.
  • Use very ripe bananas, you know the ones with all the brown spots on the peel. They will add a natural sweetness
  • When baking, use pure vanilla extract not imitation vanilla. It’s well worth the extra cost.
  • You can use a semi sweet chocolate chips if you want but I enjoy the rich flavor that dark chocolate add to recipes.
  • Sit back take a bite and enjoy them.

Brow Butter Banoffee Chocolate Chip Cookies

  • 1 Medium banana very ripe, mashed
  • 1/2 Cup ( 1 stick ) unsalted butter, browned
  • 1 Cup brown sugar
  • 2 Teaspoons pure vanilla extract
  • 1 Egg yolk
  • 1 1/3 Cup all purpose flour
  • 1/2 Teaspoon baking soda
  • 2 Teaspoons ground cinnamon
  • 2 Teaspoons espresso powder
  • 1/2 Teaspoon salt
  • 3/4 Cup bittersweet chocolate chips, plus extra for topping

Instructions:

  1. Place butter in a small saucepan over medium heat. Let butter cook for about 10 minutes or until golden in color and brown bits form on the bottom of pan. Remove from heat and allow to cool.
  2. Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
  3. To a large mixing bowl, add the cooled brown butter ( making sure to include any brown bits on the bottom of the pan ), brown sugar, mashed banana, egg yolk and vanilla extract. Mix to combine.
  4. To a separate large mixing bowl whisk together the all purpose flour, baking soda, ground cinnamon, espresso powder and salt.
  5. Mix the dry ingredients into the wet ingredients until almost combined. Then fold in the chocolate chips .
  6. Scoop out dough using a medium ice cream scoop and place on prepared baking sheet, about 2” apart. Place in preheated oven and bake for 10 to 12 minutes or until golden brown. Remove from oven and place on a wire rack to cool .
  7. Enjoy.