Brown Butter Banana Chocolate Chunk Cookies

Written By Katie Degnan

Recipe:

  • 250 g AP flour

  • 175 g brown sugar

  • 75 g granulated sugar

  • 3/4 tsp baking soda

  • 1/4 tsp baking powder

  • 5 g salt

  • 8 g cinnamon

  • 1 Tbsp vanilla

  • 1 egg

  • 12 Tbsp unsalted butter

  • 1 small ripe banana (~100 g)

  • chocolate chunks (desired amount)

  • 100 g chopped walnuts (optional)

  • 100 g sourdough discard (optional)

Instructions:

  1. Brown your butter on medium heat until the top foams, continue on med-low until desired brownness. Let butter cool (*optional but suggested: whisk butter in a metal mixing bowl over a larger bowl of ice water until until you have whipped butter)

  2. In a stand mixer (or handheld), mix butter and sugar on med-high until fluffy (~ 2-3 minutes)

  3. Add your vanilla, egg, banana (mashed), and sourdough to butter and mix on med-low until combined

  4. Add your flour, baking soda, baking powder, salt, and cinnamon to the liquid mixture and mix on low until combined

  5. Add your chocolate and walnuts and mix with spoon/spatula until incorporated

  6. Cover dough and let it chill in the fridge for 2-4 hours

  7. Shape dough into 10 - 12 equal-sized cookies and bake at 350 for 20-22 mins (or freeze and bake when desired)

Yield: 10-12 cookies ~ Prep time: 20-25 mins ~ bake time: 20-22 mins ~ total time: ~3 hrs minimum

Katie Degnan