Ingredients:
1/2 Cup Brown Butter, cooled (Kerrygold recommended)
1/2 Cup or 4 OZ Light Brown Sugar (or slightly toasted Turbino)
2 TBSP Maple Sugar (sub any granulated sugar if desired, but if so I recommend you use vanilla sugar)
2 TBSP Malted Milk Powder
1 Egg, room temp
1 RIPE Banana
1 TSP Vanilla
1 1/2 Cup or 180 Grams Flour (I recommend Einkorn)
1/2 TSP Baking Soda
1/2 TSP Baking Powder
1/2 TSP Salt (Himalayan recommended)
1 Cup or 175 Grams Chocolate Chips
Optional Varieties::
1/4 Cup or 40 Grams Nuts (Walnuts recommended)
Sprinkle Salt on top of each before or after baking (I recommend Alea or Himalayan)
Directions:
Set oven to 350.
Heat full-fat butter on low until the milk fats separate, the color turns brown and the smell is nutty. Remove from heat and stir in vanilla. Allow to come to room temp.
Cream together butter and both sugars in a stand mixer on low for 2 minutes.
Add the egg and banana. Mix for another 2 minutes.
Add all dry ingredients (flour, milk powder, salt, baking soda, baking powder) and manually fold to combine.
Add chocolate chips and fold until combined again. If using nuts, add them during this step.
Use a 3 TBSP scoop and place 6-8 balls on a lined baking sheet.
Bake for 12 minutes (if using a smaller scoop, bake 10 min).
Let cool on the sheet (no need to transfer to a rack).
These are great with vanilla ice cream!
Extra protein option: Spread Peanut Butter on the bottom of one and top with another for a PB Banana Bread Chocolate Chip Cookie Sammich!
