banana bread chocolate chip cookies

banana bread choc chip cookies!!!!

Makes approximately 24 cookies

¾ cups unsalted butter, divided
1 cup granulated sugar
¼ cup brown sugar, packed
1 large egg
2 tsp vanilla
1 tsp bourbon, optional  
3 very ripe bananas, mashed (approx 1 ⅓ cup mashed)
2 ¾ cups AP flour
2 tsp cornstarch
1 ¼ tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups chocolate chips (or nuts etc) 
Flaky salt for topping! 

Preheat oven to 350. 

Brown 1 stick or ½ cup of butter and put the remaining ½ stick or ¼ cup somewhere warm to soften. Once the ½ cup has browned, remove from heat and let cool. 

Measure the dry ingredients (not the choc chips yet) into a medium sized mixing bowl, give ‘em a stir, and set aside. Mash the bananas and measure; I like to do the mashing directly in a big glass measuring cup to make it easier! Add the egg, vanilla, and bourbon to the bananas, but don’t mix. Set aside.

Measure sugars into a large mixing bowl or the bowl of a stand mixer. Add all of the butter, scraping the pot you used to brown the butter well so you get all that caramelized goodness. Cream the butter and sugar! 

Add the banana, egg, and vanilla mix to the creamed butter and sugar. Stir until well-combined, but don’t mix it too much or too fast. 

Add the dry to the wet, probably in two parts depending on the size of your bowl. Mix until just combined and scrape down the sides and bottom to make sure all the flour is accounted for. Add chocolate chips and mix until just combined. 

Scoop or roll into approximately 1 ½ inch balls and place on a parchment lined baking sheet. Sprinkle a BIG pinch of flaky salt over the whole sheet, making sure to concentrate on getting a nice lil dash on each cookie, but also on the parchment around it so that as they spread the edges will pick up some salt crystals. 

Bake for approximately 15 minutes or until the bottoms are golden, the sides start to brown, and the top looks fully cooked through. I like to rotate the trays at around the 10 minute mark, and have found that these cookies can take up to 18 minutes depending on scoop size. 

Remove from tray to cool on rack as soon as you take them out of the oven. Store in a sealed container at room temp; they will last about a week if you don’t eat them all in a day or two like I do!