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Brown Butter Banana White Chocolate Chip Cookies Recipe

★★★★★

5 from 87 reviews
  • Author: lilan
  • Total Time: 1 hour 30 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Brown Butter Banana White Chocolate Chip Cookies combine the nutty depth of browned butter with the natural sweetness of ripe banana and creamy white chocolate chips. Soft in the center with a golden exterior, these cookies offer a unique twist on classic chocolate chip cookies that’s perfect for banana lovers and dessert enthusiasts alike.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup banana (mashed, 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

  1. 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 turns a light brown color with a nutty aroma, about 6-8 minutes. Remove from heat and whisk until the butter deepens to a rich brown. Scrape the brown bits from the bottom into a bowl and let the brown butter cool for 30 minutes.
  2. Combine Sugars and Butter: Add the granulated and brown sugars to the cooled brown butter in a large mixing bowl and whisk until fully combined.
  3. Add Egg Yolk and Vanilla: Whisk in the egg yolk and vanilla extract thoroughly into the butter and sugar mixture.
  4. Incorporate Banana and Lemon Juice: Mash the banana with lemon juice and add it to the wet ingredients. Mix well to combine all the wet components.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet mix and stir until just combined.
  6. Fold in White Chocolate Chips: Stir in the white chocolate chips evenly throughout the cookie dough.
  7. Chill the Dough: Using a cookie scoop (size No. 40), drop 1.5 tablespoon-sized dough balls onto a parchment-lined baking sheet. Cover tightly with plastic wrap and chill for at least 1 hour, or a minimum of 30 minutes if pressed for time.
  8. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  9. Bake the Cookies: Arrange the chilled dough balls 2 inches apart on the baking sheets, placing no more than 10 cookies per tray. Bake for 10-12 minutes until the edges are golden and the centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Chilling the dough helps develop flavors and improves cookie texture.
  • If you don’t have white chocolate chips, chopped white chocolate works as a perfect substitute.
  • The lemon juice added to the banana helps preserve its color and adds a subtle tang that balances sweetness.
  • Use a cookie scoop for evenly sized cookies that bake uniformly.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: brown butter cookies, banana cookies, white chocolate chip cookies, soft cookies, dessert recipe, baking

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Find it online: https://cooklilan.com/brown-butter-banana-white-chocolate-chip-cookies-recipe/