Soft and Chewy Banana Bread Chocolate Chip Cookies

Method

1. Brown the butter: In a small saucepan over medium heat, melt the butter, swirling occasionally. Continue cooking until the milk solids turn a toasted amber color and smell nutty. Remove from heat and let cool for 10 minutes.

2. Mix wet ingredients: In a large mixing bowl, combine the browned butter with maple sugar and cane sugar. Whisk in the egg, vanilla extract, and mashed banana until the mixture is smooth and well emulsified.

3. Combine dry ingredients: In a separate bowl, whisk together the spelt flour, baking soda, sea salt, and cinnamon. Note: If making grain-free, use 2 cups almond flour and 1/4 cup tapioca starch instead of spelt.

4. Fold: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain. Fold in the dark chocolate chunks.

5. Chill: Cover the dough and refrigerate for at least 30 minutes. This allows the flour to hydrate and prevents the cookies from spreading too thin.

6. Preheat and prep: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

7. Scoop and bake: Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared sheets, spaced 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.

8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Questions