Brown Butter Banana Bread Chocolate Chip Cookies

Luscious, gooey-in-the-middle brown butter chocolate chip cookies with a banana twist, making them taste like a combination of your favorite chocolate chip cookie and a slice of freshly baked, still-warm banana bread. It’s the perfect recipe to use up that sad single banana languishing on the countertop (you only need a single egg yolk too!)

With a deep and nutty flavor from the brown butter, a hearty kick of banana flavor, and studded with a mix of semisweet and dark chocolate pieces that melt into luscious puddles of molten chocolate in the oven, these lengthily-named cookies will become a fast favorite.

So we’ve done BBCCCs (brown butter chocolate chip cookies), but what about BBBBCCCs (brown butter BANANA BREAD chocolate chip cookies)? Indeed, adding a banana to my favorite cookie recipe makes for a cookie that tastes like a perfect mashup between chocolate chip cookies and banana bread.

The idea for this recipe came about when Taylor — who has a banana every morning for breakfast — somehow wound up with an extra banana that quickly turned (let’s just say he likes his bananas medium rare, even a speck of brown and he won’t touch it). I couldn’t very well let that sad, lonely banana go to waste, but given that it was just a single banana, it wasn’t quite enough to make a loaf of banana bread or even my banana bread muffins, at least without more math than my morning brain was willing to do.

But I figured banana cookies sounded pretty good, so why not?

Turns out you can’t just go adding banana to cookie recipes willy-nilly though. Since bananas have a high water content, simply adding banana will lead to puffy, cakey cookies. And I, for one, am not a fan of cakey cookies (whoopie pies being the one and only exception).

To make up for the extra water content, I removed the whole egg, leaving just egg yolk, and removed the splash of milk as well (the banana more than makes up for the water lost while browning the butter, which is why the milk is there to begin with). A single egg yolk combined with the equivalent of one small banana is enough to give these cookies a fudgy, toothsome, and borderline-gooey texture that is anything but cakey.

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