Banana Chocolate Chip Cookie Bars (Print Version)
# Ingredients:
→ Cookie Bar Base
01 -
¾ cup unsalted butter, for browning
02 -
1¼ cups packed brown sugar
03 -
¼ cup granulated sugar
04 -
½ cup mashed ripe banana (about 1 large banana)
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
2½ cups all-purpose flour, spooned and leveled
08 -
2 teaspoons ground cinnamon
09 -
1 teaspoon baking soda
→ Mix-ins & Toppings
10 -
½ cup semi-sweet chocolate chips, plus extra for topping
11 -
½ cup milk chocolate chips, plus extra for topping
12 -
⅓ cup toffee bits, plus extra for topping
# Instructions:
01 -
Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
02 -
While the brown butter cools, sift together the flour, cinnamon, and baking soda in a medium bowl.
03 -
Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving extra paper hanging over the sides to create handles for easy removal. Lightly spray with non-stick cooking spray.
04 -
In a large bowl, combine the cooled brown butter, mashed banana, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and smooth.
05 -
Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
06 -
Gently fold in the semi-sweet chocolate chips, milk chocolate chips, and toffee bits until evenly distributed throughout the dough.
07 -
Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula.
08 -
Sprinkle additional chocolate chips and toffee bits over the top of the dough, gently pressing them in slightly.
09 -
Bake for 30-35 minutes, until the top is golden brown and the center is mostly set but still slightly soft. The edges will be more firm than the center.
10 -
While the bars are still warm (but not hot), sprinkle more chocolate chips and toffee bits on top, allowing them to soften slightly from the residual heat.
11 -
Allow the cookie bars to cool completely in the pan. This is important for the bars to set properly and achieve the right texture.
12 -
Once completely cooled, use the parchment paper handles to lift the bars out of the pan. Cut into 9 equal squares and serve.
# Notes:
01 -
This cookie dough must be baked immediately after mixing and cannot be stored for later use.
02 -
The bars will look slightly underdone when removed from the oven but will continue to set as they cool.
03 -
For the best flavor, use very ripe bananas with lots of brown spots.
04 -
Brown butter adds a nutty, caramel-like flavor that complements the banana and chocolate perfectly.