@dank0stank0: Banana Bread Chocolate Chip Cookies Ingredients - [ ] 226 g unsalted butter* (1 c.) - [ ] 160 g banana ripe (~2 small banana) - [ ] 2 tsp. ground cinnamon - [ ] 200 g light brown sugar (1 c.) - [ ] 100 g granulated sugar ( ½ c.) - [ ] 1 tsp. vanilla - [ ] 260 g all purpose flour (2 c. + 2 2/3 tbsp.) - [ ] 120 g rolled oats - [ ] 1 tsp. baking powder - [ ] 1 tsp. baking soda - [ ] 1 tsp. salt - [ ] 260 g semi-sweet chocolate discs, bars, or chips Instructions 1. Brown the butter. In a small saucepan over medium heat, melt the butter.Continue to stir occasionally until the mixture turns amber in color, then remove it from the heat and set it in the fridge for 10 minutes. You should be left with 180 g of butter - if you have a little less (2-3g), just add in a bit of water until you reach 180 g. 2. In a medium sized mixing bowl, mash up the banana with the cinnamon until only a few lumps remain. 3. Once the butter has chilled a little, add it to the mashed banana along with the brown sugar, granulated sugar, and vanilla. Mix until well combined. 4. Add in the flour, rolled oats baking powder, baking soda, and salt. Fold the mixture together using a rubber spatula just until only a few flour streaks remain. 5. Add in the chocolate chips, and told the mixture together just until no flour streaks remain. 6. Cover the bowl with plastic wrap, and chill the dough in the fridge for at least 30 minutes, and up to 48 hours.** 7. Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat. 8. Use a 3 tosp. cookie scoop to dish out heaping scoops of the cookies (or weigh out 80g cookies), leaving at least 2" between each cookie to allow room for spreading. 9. Top the cookies with more chocolate if desired. Bake for 12-14 minutes, or until the edges begin to turn golden brown.

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Tuesday 15 July 2025 15:22:06 GMT