Brown Butter Chocolate Chip Banana Bread Cookies

Ingredients

• 113 g unsalted butter, browned and cooled until soft (For the cookie dough base)
• 100 g granulated white sugar (For the cookie dough base)
• 50 g light brown sugar, packed (For the cookie dough base)
• 75 g ripe banana, mashed smooth (Approximately 1 small banana)
• 1 large egg yolk (Use cold)
• 7.5 g vanilla extract (Use 5–10 g, according to taste)
• 210 g all-purpose flour (For the cookie dough base)
• 4 g baking soda
• 3 g sea salt
• 3 g ground cinnamon
• ground nutmeg (A dash)
• chopped chocolate or chocolate chunks (Add according to preference; amount not specified)
• 28 g butter (For the brown sugar glaze)
• 37.5 g light brown sugar (For the brown sugar glaze)
• 15 g heavy cream (Milk may be substituted)
• 40 g powdered sugar (For the glaze)
• 1.25 g vanilla extract (For the glaze)
• banana slices (Optional topping; caramelize before adding)

Steps

1. 1

   Brown the 113 g butter in a saucepan over medium heat, swirling occasionally, until the milk solids turn amber and the butter smells nutty. Transfer it to a bowl and cool it in the refrigerator until it is soft and cool rather than liquid.

2. 2

   Place the cooled, softened brown butter, granulated sugar, and packed light brown sugar in a mixing bowl. Cream them together for about 2 minutes, until smooth and well combined.

3. 3

   Add the mashed banana, cold egg yolk, and vanilla extract to the butter mixture. Mix only until just combined; do not overmix.

4. 4

   Add the flour, baking soda, sea salt, cinnamon, and nutmeg directly on top of the wet mixture. Mix just until the flour streaks disappear.

5. 5

   Fold in the chopped chocolate or chocolate chunks until evenly distributed through the dough.

6. 6

   Divide the dough into portions weighing approximately 160–170 g each. Shape each portion into a tall, rough mini mountain rather than flattening it.

7. 7

   Arrange the dough portions on a baking sheet and freeze for 35–40 minutes, until firm.

8. 8

   Preheat the oven to 350°F (175°C).

9. 9

   Bake the frozen cookies for 15–17 minutes, until the edges are deep golden while the centers remain soft.

10. 10

    Leave the cookies on the hot baking sheet for 15–20 minutes after baking so the centers finish setting. Transfer them to a rack only after they have firmed up.

11. 11

    To make the glaze, combine the butter, brown sugar, and heavy cream or milk in a small saucepan over medium heat. Melt and cook for about 1 minute, stirring until smooth.

12. 12

    Remove the saucepan from the heat. Whisk in the powdered sugar and vanilla extract until the glaze is smooth.

13. 13

    Drizzle the glaze over the cooled cookies. Top with caramelized banana slices, if using, and serve.

Notes

The recipe yields approximately four very large cookies based on the stated 160–170 g portions. The chocolate quantity and the amount of caramelized banana topping were not specified. Avoid flattening the dough portions; the tall shape helps produce thick cookies with soft centers.

Nutrition per serving

• dessert
• cookies
• baked
• banana
• chocolate chip
• brown butter
• vegetarian