Description
These Brown Butter Banana White Chocolate Chip Cookies combine the nutty richness of brown butter with the sweet creaminess of white chocolate and the natural sweetness of ripe banana. The result is a soft, chewy cookie with a unique depth of flavor and a hint of fruity freshness, perfect as a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 3/4 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 1/3 cup mashed banana (about 1 medium banana)
- 1 teaspoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 6 oz white chocolate chips (or chopped white chocolate)
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Once melted, continue cooking while swirling the pan frequently until the butter foams and then turns a light brown color with a nutty aroma, about 6-8 minutes. Remove from heat and whisk until a rich brown color develops, scraping the brown bits from the bottom. Transfer to a bowl and let cool for 30 minutes.
- Combine Sugars and Butter: Add granulated sugar and brown sugar to the cooled brown butter in a large mixing bowl. Whisk together until fully combined.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla bean paste into the butter and sugar mixture, whisking well to blend completely.
- Mix in Banana and Lemon Juice: Mash the banana with lemon juice. Add this mixture to the wet ingredients and mix thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Fold in White Chocolate: Gently stir the white chocolate chips into the cookie dough, ensuring even distribution.
- Chill the Dough: Using a cookie scoop (No. 40), portion 1.5 tablespoon-sized dough balls onto parchment-lined baking sheets. Cover tightly with plastic wrap and chill for at least 1 hour (minimum 30 minutes if short on time) to firm up the dough.
- Prepare to Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake Cookies: Place chilled dough balls 2 inches apart, no more than 10 per tray. Bake for 10-12 minutes until cookies are golden around edges with soft centers. Remove from oven and cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading during baking and improves texture.
- Use ripe bananas for maximum sweetness and flavor.
- Substitute white chocolate chips with chopped white chocolate for a more rustic texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a stronger brown butter flavor, do not rush whisking after removing from heat.
