Brown butter, banana, tahini and chocolate cookies recipe
![Brown butter, banana, tahini and chocolate cookies recipe](https://loveincorporated.blob.core.windows.net/contentimages/main/d2e9fd1e-5d8d-4403-b83f-7f589a1c95d0-brown-butter-banana-chocolate-cookies.jpg)
There's much debate over what makes the perfect chocolate cookie, but this is an outrageously tasty combination.
This recipe makes 28 cookies. Note the prep time does not include chilling.
Ingredients
- 150 g unsalted butter
- 120 g plain (all-purpose) flour
- 120 g spelt flour
- 1 x ¾ tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp fine sea salt
- 280 g dark chocolate (70% cocoa solids), roughly chopped, with some biggish chunks and some small bits
- 1 very ripe banana, about 100g/3½oz without skin
- 1 large egg
- 220 g soft light brown sugar
- 40 g granulated sugar
- 1 tsp vanilla extract
- 80 g tahini (must be smooth and runny enough to run off a spoon easily)
- 1 pinch sea salt flakes or fleur de sel, for sprinkling
- 5.3 oz unsalted butter
- 4.2 oz plain (all-purpose) flour
- 4.2 oz spelt flour
- 1 x ¾ tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp fine sea salt
- 9.9 oz dark chocolate (70% cocoa solids), roughly chopped, with some biggish chunks and some small bits
- 1 very ripe banana, about 100g/3½oz without skin
- 1 large egg
- 7.8 oz soft light brown sugar
- 1.4 oz granulated sugar
- 1 tsp vanilla extract
- 2.8 oz tahini (must be smooth and runny enough to run off a spoon easily)
- 1 pinch sea salt flakes or fleur de sel, for sprinkling
- 5.3 oz unsalted butter
- 4.2 oz plain (all-purpose) flour
- 4.2 oz spelt flour
- 1 x ¾ tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp fine sea salt
- 9.9 oz dark chocolate (70% cocoa solids), roughly chopped, with some biggish chunks and some small bits
- 1 very ripe banana, about 100g/3½oz without skin
- 1 large egg
- 7.8 oz soft light brown sugar
- 1.4 oz granulated sugar
- 1 tsp vanilla extract
- 2.8 oz tahini (must be smooth and runny enough to run off a spoon easily)
- 1 pinch sea salt flakes or fleur de sel, for sprinkling
Details
- Cuisine: American
- Recipe Type: Cookie
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 14
Step-by-step
- Place the butter in a heavy, light-coloured pan and melt over a medium-high heat, swirling frequently, until the butter smells gorgeously nutty and has turned dark brown. Remove from the heat and transfer to a mixing bowl or the bowl of a stand mixer, making sure you scrape in all the brown bits from the bottom of the pan (this is flavour!). Leave to cool for at least 5 minutes.
- Meanwhile, using a fork or balloon whisk, whisk the flours, baking powder, bicarbonate of soda and salt together in a bowl to combine. Add the chopped chocolate and stir to evenly distribute.
- In a small bowl, mash the banana until smooth, then add to the cooled butter along with the egg, both the sugars, vanilla and tahini. Whisk for a good 5 minutes until creamy and much paler than when you started – this is a sign that the mixture has aerated well.
- Fold in the flour and chocolate mixture in 2 additions. Don’t overmix or beat smooth: dough with an uneven consistency delivers welcome texture to the baked cookies.
- Chill for at least 2 hours.
- Preheat the oven to 170°C/340°F/gas mark 3 and line a large baking sheet with baking paper (you will need to cook these in batches).
- Scoop heaped tablespoons of dough onto the prepared baking sheet (about 40-45g/1½-1¾oz each), leaving at least 5cm/2in between them.
- Bake for 6 minutes, then turn the baking sheet round and bake for a further 6 minutes or so until brown at the edges (the centre might look a little undercooked, but it’s not).
- Lightly sprinkle the cookies with the sea salt while still warm. Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
This recipe is from The Little Chocolate Cookbook by Sue Quinn (Quadrille, £10). Photography ©Yuki Sugiura.
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