Despite how it may seem from our photos, we are not huge sweets people. The boys however, are ravenous for the sweet stuff. Most of the confections created in our house are consumed by them, with the remainder given away to the "will call" list of fellow sugar f(r)iends So, when either of us actually gets a sweet tooth it is for something pretty specific, and it is also usually pretty intense. For me (J), cookies are my standby. I can get all of my favorite things wrapped into one little package. I get sweet, chewy, crunchy, and the big one for me with any dessert, salty.
I also really love it when I suggest cookies, because I am fairly certain that Lindsay takes it as a challenge. I'm not sure she has ever made the same cookie twice. And every time she makes a new addition I proclaim, totally truthfully and without bias "these are the best cookies I have ever had". These are no exception. Seriously, best ever.
brown butter // banana // chocolate // chip pretzel cookies
- 3/4 cup butter,sliced into tablespoon sized pieces
- 1 cup lightly packed brown sugar
- 1/2 cup white sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups AP flour
- 1/2 teaspoon baking soda
- 1 small, ripe banana cut into small pieces-comparable to a rough chop
- 1/2 cup pretzels, roughly chopped
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
In a small sauce pan, over medium heat, melt butter and wait for milk solids to brown. Watch carefully, the butter will go from browned to burned really quickly. Remove from heat immediately and set aside to cool.
Meanwhile, whisk flour, salt and baking soda together in a bowl. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, on medium-high setting, cream together brown butter, and both sugars until well combined, 2-3 minutes. Add egg and yolk and mix until well incorporated. Add vanilla. Next, add dry ingredients and mix on low until just incorporated. Add banana, chocolate chips, and pretzels and mix in by hand.
Line baking sheets with parchment. Scoop onto baking sheets and bake for 8-10 minutes for smaller cookies and 15-18 for larger ones. ( These cookies do not spread very much, but give them a few inches especially for the larger ones)
Cool on baking sheets for five minutes and transfer to cooling racks. These cookies can be stored in an airtight container at room temp for at least two days and probably longer, we never made it that far...