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.
Mash the banana with the lemon juice, and set aside.
Add the granulated and brown sugar to the brown butter in a large mixing bowl and whisk until well combined.
Next, add the egg yolk, banana, and vanilla extract to the butter/sugar mixture. Whisk until fully incorporated.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the brown butter mixture and mix until combined.
Stir in the white chocolate chips until they’re evenly distributed throughout the cookie dough.
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.
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.