Brown Butter Banana Bread Cookies

Ingredients

• 80 g mashed banana (About 1 medium banana; mash before mixing.)
• 130 g unsalted butter (Source equivalent: 1/2 cup plus 1 tablespoon; brown in a saucepan.)
• 100 g brown sugar
• 50 g white sugar
• 1 egg yolk
• 160 g all-purpose flour (About 1 1/3 cups.)
• 0.5 tsp baking soda
• 0.5 tsp salt
• 120 g chocolate chips (Chocolate chips of choice; creator used Hershey’s Special Dark chocolate chips.)

Steps

1. 1

   Brown the butter in a saucepan over medium heat until golden and nutty. Remove it from the heat and let it cool for 10–15 minutes.

2. 2

   In a bowl, mash the banana. Add the brown sugar and white sugar, then whisk to combine.

3. 3

   Add the cooled brown butter and egg yolk to the banana-sugar mixture and whisk together.

4. 4

   Fold in the flour, baking soda, and salt until combined.

5. 5

   Fold in the chocolate chips.

6. 6

   Portion the dough into 60–65 g portions, about 3 tablespoons each. Cover and refrigerate for at least 2 hours; chilling overnight is recommended for deeper flavor and thicker cookies with less spreading.

7. 7

   When ready to bake, preheat the oven to 350°F (180°C). Place the chilled dough portions on a baking sheet and bake for 9–12 minutes, until the edges are lightly golden and the centers still look a little soft.

8. 8

   Let the cookies cool on the baking sheet for 5–10 minutes so they finish setting.

Notes

The post says to preheat the oven but does not specify when to arrange the dough portions on the baking sheet or how much space to leave between them.

Nutrition per serving

• dessert
• cookies
• baking
• vegetarian
• fall baking
• chocolate chip