Brown butter banana bread cookies
Serves 1
Directions
- 1Brown the butter in a saucepan over medium heat until golden and nutty.
- 2Let the browned butter cool.
- 3In a bowl, mash the banana then whisk it with the brown sugar and white sugar.
- 4Add the cooled brown butter and egg yolk to the banana mixture.
- 5Fold in the flour, baking soda, and salt, then fold in the chocolate chips.
- 6Portion the dough into 60–65g portions and refrigerate.
- 7Preheat the oven and bake the chilled dough portions at 350F (180C).
- 8Let them cool on the baking sheet to finish setting.
Ingredients
- 80 g mashed banana
- 130 g unsalted butter
- 100 g brown sugar
- 50 g white sugar
- 1 whole egg yolk
- 160 g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g chocolate chips
Equipment
saucepanbowlwhiskbaking sheet
Tips
- Overnight refrigeration is best for deeper flavor and thicker cookies with less spreading.
- Let the brown butter cool for 10–15 minutes before mixing.
- Refrigerate dough for at least 2 hours.
- Let cookies cool on the baking sheet for 5–10 minutes after baking.
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