Servings: 10 cookies
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Ingredients
- 100 grams very ripe banana, pureed 3½ oz or about 1 small banana
- 135 grams all-purpose flour 4¾ oz or 1¼ cups
- 90 grams cake flour 3¼ oz or ¾ cups
- 100 grams dark brown sugar 3½ oz or ½ cup, packed
- 100 grams white, granulated sugar 3½ oz or ½ cup
- 113 grams unsalted butter 4 oz or ½ cup or 1 stick
- 1 large egg
- 1 TBSP ground cinnamon
- 1 tsp vanilla extract
- 1½ tsp cream of tartar
- ½ tsp cornstarch
- ¼ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Topping
- 1½ TBSP white, granulated sugar 21g or ¾ oz
- ½ tsp ground cinnamon
Instructions
Brown the Butter
- Melt the butter over medium heat and allow the milk solids to toast until brown. Stir constantly with a spatula, scraping the bottom of the pan so the milk solids don’t burn. The butter will sputter at first. Once the sputtering slows, keep a sharp eye on the butter as this means all the water has evaporated and the butter should be about ready. Continue stirring until the milk solids reach a deep brown color.
- Once the milk solids have reached a deep brown color remove the browned butter from the heat immediately and pour it into your mixing bowl. This will reduce the heat and prevent the butter from continuing to cook and burning.
Make the Cookies
- Preheat the oven to 400°F
- Mix the all-purpose flour, cake flour, ground cinnamon, cream of tartar, baking soda and salt in a separate bowl & set aside.
- Add the dark brown sugar, granulated sugar and vanilla extract to the bowl of browned butter and mix with a spatula until it forms a homogenous mixture. (The butter should still be melted, you don't have to wait for it to cool)
- Add the egg and the pureed banana and mix again until completely smooth.
- Add the flour mixture set aside earlier and fold using a spatula until there are no more dry spots. Chill for 45-60 minutes until you can scoop the dough and it holds together in a ball.
- While the dough chills make the cinnamon-sugar topping. Mix the ground cinnamon and granulated sugar in a small bowl until evenly combined.
- Using a cookie or ice cream scoop, portion the cookie dough into 10 balls. Rolling each in the cinnamon sugar mixture until completely covered. Only roll as many as you will bake at a time and roll in the cinnamon-sugar topping right before baking.
- Place the cookie dough balls on a parchment-lined baking sheet leaving at least 2 inches of space around each to account for spreading.
- Bake for 9 minutes. If you prefer a crisper outside layer bake for 10 minutes.
- Allow to cool on the baking sheet and store in an airtight container for up to 5 days for optimal flavor.
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