Banana Bread Cookies
Chewy cookies with crispy edges and all the comforting flavors of banana bread.
Servings: 17 cookies
Equipment
- handmixer
- medium bowl
Ingredients
- 100 grams butter browned
- 60 grams cane sugar
- 100 grams light brown sugar
- 1 egg small
- 1 teaspoon vanilla paste
- 1 banana medium
- 150 grams plain white flour
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 150 grams dark chocolate chopped roughly
Instructions
- Melt the butter in a small saucepan on medium.
- It will melt, bubble, and then foam. Stir constantly to assess the progress.
- After a few minutes, it will turn amber and smell nutty, and brown specks will rise to the top. Your brown butter is done.
- In a large bowl mix the hot butter with the sugar for one minute (the mixture will be coarse).
- Add the banana and whisk again for 1 minute.
- Pour in the egg and vanilla. Mix until creamy.
- Fold in the flour, baking soda, and sea salt.
- Add 120 grams of the chocolate and mix.
- Place the dough in the fridge for at least 1 hour.
- Preheat the oven to 170°C (338°F).
- Use a medium cookie cutter or spoon to scoop out the cookie dough.
- Space them apart on a lined baking sheet.
- Bake for around 8 minutes until the edges are golden and the center is just set.
- Bang the baking sheet on a hard surface when the cookies are just out of the oven.
- Shape the warm cookies with a round glass or large round cookie cutter.
- Transfer to a baking sheet and bake the next batch.
Nutrition
Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 214mg | Potassium: 110mg | Fiber: 1g | Sugar: 12g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg