Banana Bread Cookies (Chewy & Gooey!)

• porsjoner: 16 servings
• aktiv tid: 40 minutes
• total tid: 50 minutes

Ingredienser

12 tbsp unsalted butter (170g)

3/4 cup + 1 tbsp light brown sugar, packed (163g)

125g extra ripe banana (about one and a quarter medium-sized banana, and around 1/2 cup once mashed)

1 tsp vanilla bean paste

1/2 tsp instant coffee dissolved in 1/2 teaspoon water – optional

3/4 tsp salt

1/2 tsp baking soda

1 1/2 cup + 2 tbsp all purpose flour (210g)

4 oz dark chocolate, chopped (113g)

4 oz milk chocolate, chopped (113g)

Fremgangsmåte

Line 2 light colored 18″x13″ baking sheets with parchment paper (you can also use one sheet and bake the cookies in batches if you don’t have two)

Add the butter to a light-colored saucepan. Place on the stove on medium-low heat, and cook until the butter has melted. Continue cooking, stirring occasionally, until the butter has turned brown. First it will melt and become very frothy, but then it will stop sizzling and you will see brown specks and a nice, toasty smell. Be careful not to overcook, as brown butter can burn very quickly

Add the brown butter to a mixing bowl (scrape in all the brown specks on the bottom of the pan, too!). Add the brown sugar, mashed banana, vanilla bean paste and instant coffee dissolved in water. Whisk until the ingredients are combined and smooth (almost like a caramel)

Mix in the salt and baking soda until just combined

Sift in the flour and add the chopped chocolate. Use a rubber spatula to gently fold the ingredients together until you see no more streaks of flour, and the chocolate is evenly dispersed. Avoid over-mixing the dough

Use a 2 tbsp cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping at least 2-3″ between the scoops. Level off the cookie scoops so the cookie balls aren’t too big, and you should have 16 cookies divided between the two sheets

Optionally, you can press in some more chocolate chunks on top of the cookies, and sprinkle some flaky sea salt. I also like adding a thin slice of banana on top of each cookie

Rest the scooped cookies for 20-30 minutes at room temperature (or the fridge if you want thicker cookies)

Pre-heat your oven to 370F (conventional / no fan) while the cookies are resting

Bake the cookies in the pre-heated oven for ~8-10 minutes, until the edges are set but the centers are still slightly soft to touch

Remove the cookies from the oven, and use a 4″ cake ring to “scoot” the cookies into perfect circles while they’re still hot. Let the cookies rest on the baking sheets until they’re set

Serve and enjoy!