Ingredients
Equipment
Method
Step 1: Prep & Brown Butter
- First, get all your ingredients ready and measured. If using butter, melt it in a light-colored saucepan over medium heat. Swirl occasionally as it melts, then watch carefully as it foams, then subsides. Continue cooking until you see golden brown flecks at the bottom and a rich, nutty aroma fills your kitchen – that’s the Maillard reaction doing its magic! Immediately pour the browned butter into a large mixing bowl to stop the cooking.
- If using vegetable oil, simply combine it with the light brown sugar and mashed banana in your large bowl. Mix until the mixture is well combined and creamy, a delightful anticipation of what's to come.
Step 2: Wet Ingredients
- To this creamy base, add the egg yolk and vanilla extract. Mix thoroughly until all the wet ingredients are fully incorporated, ensuring the mixture is smooth and evenly colored.
Step 3: Dry Ingredients
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and importantly, the 1/2 teaspoon of cornstarch. This thorough whisking ensures even distribution of the leavening and our secret tenderness booster. Add these dry ingredients to your wet mixture. Stir gently with a spatula or wooden spoon until just combined, stopping as soon as no streaks of flour remain. Overmixing the dough can develop too much gluten development, leading to a cakey or bread-like texture, so mix just enough.
Step 4: Fold in Chocolate Chips & Hydrate Dough
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and set aside to let the flour hydrate in the dough for about 15 minutes while your oven preheats. You'll notice the dough is quite wet at this stage, but don't worry, this helps with the final moist cookie texture!
Step 5: Scoop & Chill
- Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C). Using a 1-ounce cookie scoop or two spoons, scoop out uniform dough balls, placing them about 2 inches apart on the prepared cookie sheet. Now for a crucial step for chewy cookies: refrigerate the scooped dough balls on the cookie sheet for a minimum of 30 minutes. This chilling period is vital for preventing flat cookies and ensures a thicker, chewier cookie with a beautiful shape.
Step 6: Bake
- Place your chilled dough balls into the preheated oven. Bake for 10 to 11 minutes. You'll know they're ready when the edges are set and the cookies have puffed up, but the middles still look slightly underbaked and soft. This slight underbaking is my expert tip for achieving truly gooey centers that set perfectly as they cool.
Step 7: Cool
- Allow the cookies to cool on the cookie sheet for about 5 minutes. This brief resting period helps them firm up without becoming brittle. Then, carefully transfer them to a cooling rack to cool completely. This allows air to circulate, ensuring the desired cookie texture and preventing them from getting soggy on the bottom.
Nutrition
Notes
For optimal freshness, store baked cookies in an airtight container at room temperature for 3-4 days, or refrigerate up to a week. You can also freeze baked cookies for up to 3 months, or freeze raw dough balls for future baking. Remember to use very ripe bananas, avoid overmixing the dough, and slightly underbake for gooey centers. Chilling the dough is crucial for chewy texture, and a touch of flaky sea salt can enhance flavors. Nutrition information is estimated based on common ingredients and serving sizes and may vary.