Ingredients - 1 cup Butter
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar, lightly packed
- 2 teaspoons Pure Vanilla Extract
- 3/4 cup Mashed Banana, about 2 medium
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Nutmeg
- 2 teaspoons Cinnamon
- 1 cup Semisweet Chocolate Chips
Directions - In a saucepan over medium heat, melt the butter. Continue cooking it for 2-3 minutes, whisking constantly, until you start to see small brown bits on the bottom of the pan.
- Immediately remove the pan from the heat and pour the browned butter into a medium bowl, making sure to transfer all the browned bits as well. Let cool slightly.
- Add the sugar, brown sugar and vanilla to the browned butter and stir until well combined.
- Stir in the mashed banana and set aside.
- In a large bowl, stir together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
- Add the banana mixture and stir until well combined.
- Stir in the chocolate chips. The batter will be very soft.
- Refrigerate the batter for one hour.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone liner.
- Roll the cookie dough into 1 1/2 tablespoon sized balls and place them 2 inches apart on the baking sheet.
- Flatten the balls a bit with the palm or your hand as they won't spread much in the oven.
- Bake the cookies for 8-10 minutes, or until just set. They will still look a bit underdone, but don't over bake them or they will dry out.
- Let the cookies cool on the baking sheet for 5-10 minutes before removing them to a wire rack to cool completely. Store in a sealed container at room temperature for up to 5 days.
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