The rich, nutty brown butter, the right balance of granulated and light brown sugar, along with a rich banana flavor, ensure the chewiest texture you could ever imagine in a cookie. And the best part, you don’t even need a mixer to whip up these fantastic banana cookies!
Prep Time: 15 Min
Cook Time: 10 MIN
Place the butter in a medium saucepan over medium heat. Once melted, continue cooking and swirl the pan often. When the butter begins to foam, after about 6-8 minutes, and has turned a light brown color, remove it from the heat.
1
Mash the banana with the lemon juice, and set aside.
2
Add the granulated and brown sugar to the brown butter in a large mixing bowl and whisk until well combined.
3
Next, add the egg yolk, banana, and vanilla extract to the butter/sugar mixture. Whisk until fully incorporated.
4
In a separate bowl, combine the flour, baking soda, and salt.
5
Add the dry ingredients to the brown butter mixture and mix until combined.
6
Stir in the white chocolate chips until they’re evenly distributed throughout the cookie dough.
7
Use a cookie scoop (to form dough balls onto a parchment-lined baking sheet. Cover tightly with plastic wrap and chill for at least 1 hour. If you’re in a rush, chill for a minimum of 30 minutes.
8
Preheat the oven. Place the chilled cookie dough balls 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, until golden with soft centers.
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