Brown Butter Chocolate Chip Banana Bread Cookie

These banana chocolate chip cookies combine the rich flavors of browned butter, ripe bananas, and a delightful mix of dark and milk chocolate. The walnuts add a subtle crunch, making these cookies irresistible.

Ingredients

• 1/2 cup, browned (115g)

• 1/2 cup light brown sugar, packed (100g)

• 1/4 cup granulated sugar (50g)

• I egg yolk (at room temperature)

• 1 medium ripe banana, peeled and mashed (120g, slightly less than 1/2 cup mashed)

• 1 tsp heavy cream*

• 1 tsp vanilla extract

• 1 1/4 cup all-purpose flour (220g)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1/4 tsp salt

• 1/4 cup milk chocolate chips or chopped chocolate

• 1/4 cup dark chocolate chips or chopped chocolate

• 1/4 cup chopped walnuts (optional)

Instructions

1. Brown the Butter: In a pot over medium heat, melt the unsalted butter. Keep stirring as it sizzles and foams, turning into a rich golden-brown color with a toasty aroma.

2. Remove from heat and pour the browned butter, along with the toasted milk solids, into a large bowl. Chill the butter in the fridge or freezer for 10-15 minutes until cooled (it’s okay it butter starts to solidify as long as you can still stir it)

3. While the butter cools, mash the ripe banana in a separate bowl using a fork until smooth, resembling a puree.

4. Mix Wet Ingredients: Once the butter has cooled, add the light brown sugar and granulated sugar to the butter. Stir until well combined.

5. Then, mix in the egg yolk, mashed banana, heavy cream, and vanilla extract until smooth.

6. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

7. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until combined, forming a sticky dough.

8. Add the Chocolate and Walnuts: Gently fold in the milk chocolate chips, dark chocolate chips, and chopped walnuts into the dough (walnuts are optional).

9. Chill the Dough: Place the cookie dough in the fridge and let it chill for 1-2 hours (don’t skip this step! Chilling the dough will prevent the cookies from flattening.)

10. Preheat and Prepare: Preheat your oven to 180°C (350°F) about 10-15 minutes before baking. Line a baking tray with parchment paper.

11. Once the dough is chilled, divide it into equal portions (about 85-90g each) and form dough balls. Space them on the baking tray, allowing room for the cookies to spread. Press a few extra chocolate pieces on top of each cookie.

12. Bake the cookies at 180°C (350°F) for 15-20 minutes or until golden brown with a soft center.

13. Cool and Enjoy: Let the cookies cool for 10 minutes on the tray before picking them up. Serve with a glass of milk and enjoy!\

Notes:

1. Browning Butter: Keep a close eye on the butter while it browns. It can burn quickly if left unattended.

2. Chilling the Dough: Chilling is essential for firming up the dough and ensuring the cookies maintain their shape during baking.

3. Heavy Cream: The butter will loose some moisture during the browning process. A splash of heavy cream will help prevent your dough from being dry. You may substitute the cream with any type of milk or water.

Prep Time: 10 minutes Cook Time: 15-20 minutes Total Time: 2 hours 30 minutes

Yield: 12-14 small cookies 8-10 medium/large cookies