All the flavours of banana bread, jammed into a batch of brown butter & miso chocolate chip cookies.
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If you’re a fan of banana bread, you’ll love these cookies. I’ve taken the flavours from my favourite banana breads & crammed them into a batch of miso chocolate chip cookies!
Miso Banana Bread
The secret to a strong banana flavour is using super ripe bananas. The riper the better! To flavour these cookies like a banana bread, we’re using plenty of brown butter, vanilla & cinnamon. For an extra hit of flavour, we’re incorporating a spoonful of white miso into the cookie dough. Feel free to leave this out if you’d prefer, they’ll still taste good!
If you’ve read any of my other cookies recipes, you will have seen that I love using toasted milk powder. It’s like gold dust! Basically a dried version of brown butter, we use it in cookies to increase the nuttiness that we get from browning butter. My full guide to toasted milk powder can be found on the blog.
For a bit of variety, we’re using two types of chocolate. A milk one & a dark one. If you’d prefer to use just one type of chocolate, feel free! Whatever chocolate you go for, make sure to use bars instead of chocolate chips. Using roughly chopped chocolate is the secret to getting molten pools of chocolate in your baked cookies!
Sesame Seed Sugar
For an extra sesame kick, we are rolling the cookie dough in a sesame seeds & granulated sugar before baking them. This not only adds flavour but makes the cookie extra crispy!
Salt On Cookies?
A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.
If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.
This recipe calls for an overnight chill in the fridge. The reason behind this is so that the cookies don’t spread out too much. If your short on time, an hour or two will do the trick but don’t skip the chilling step!
The Cookie Scoot
A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.
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Miso Banana Bread Chocolate Chip Cookies
- Stand Mixer
- Medium Sized Saucepan
- Cookie Scoop
- 3 Large Baking Trays
- 9cm Circular Cutter
- 150 g Unsalted Butter
- 1 tsp Toasted Milk Powder Optional
- 1 tsp White Miso
- 100 g Ripe Banana
- 1 Whole Egg & 1 Yolk – Lightly Beaten
- 1 tsp Vanilla Paste/Essence
- 150 g Dark Brown Sugar
- 125 g Caster Sugar
- 375 g Plain Flour
- 1 tsp Ground Cinnamon
- 3/4 tsp Baking Powder
- 3/4 tsp Bicarbonate Of Soda
- 1/2 tsp Espresso Powder Optional
- 1/4 tsp Table Salt
- 150 g Dark Chocolate
- 100 g Milk Chocolate
- Maldon Salt – To Finish
Sesame Seed Sugar
- 2 tbsp Granulated Sugar
- 2 tsp Sesame Seeds
- Start by browning the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smell nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.Remove from the heat then stir in the milk powder & miso. Transfer to a bowl & leave to cool to room temperature.
- Next, mash the banana up with a fork then place into the bowl of a stand mixer along with the cooled butter, both the sugars & the vanilla. Using the paddle attachment, beat together until combined & smooth.Try not to incorporate too much air into the mix at this stage. A maximum of 2 minutes of mixing on a medium speed will do the trick.
- With the mixer still running on medium, add in the egg & yolk then mix to combine.
- Add in the flour, cinnamon, baking powder, bicarbonate of soda, espresso powder & salt then mix on a low speed until just combined.
- Roughly chop 100g of the dark chocolate & all of the milk chocolate then add into the cookie dough & stir through. Refrigerate the dough for 30 minutes to firm up.
- In the meantime, roughly chop the remaining dark chocolate into 15 chunks. Place the granulated sugar & sesame seeds into a bowl & stir to combine.
- Once the cookie dough has been chilled, use a cookie scoop to portion out into 15, 75g balls, making sure that there is plenty of chocolate in each portion.
- Press a dark chocolate chunk into the top of each cookie then roll in the sesame sugar. Place onto a baking tray & refrigerate overnight.
- The next day, preheat an oven to 180°c/160°c fan.Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 7 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)Bake for a further 4 minutes then repeat the pan banging process.Bake for another 3 minutes (bringing the total bake time to 14 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.