No egg! SOFT BANANA COOKIE!
- 115 butter
Soft Banana Chocolate Cookies
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang pisang yang sangat matang kira-kira 115 sampai 120 gr.
- Hancurkan pisang dengan garpu sampai menjadi mash.
- Masak mentega tawar di panci sambil terus diaduk sampai menjadi brown butter. Patokannya sampai muncul bintik-bintik cokelat, jangan sampai gosong.
- Tuang brown butter ke wadah lalu tunggu sampai tidak panas lagi.
- Masukkan brown sugar, castor sugar, vanila dan garam ke dalam brown butter lalu aduk sampai rata.
- Masukkan pisang yang sudah dihaluskan lalu aduk sampai rata.
- Masukkan tepung protein sedang, baking soda dan bubuk kayu manis.
- Tambahkan dark chocolate yang sudah dipotong-potong dan walnut cincang, lalu aduk bersama tepungnya.
- Aduk sampai menjadi satu adonan cookie. Jangan diaduk terlalu lama supaya kuenya tidak keras.
- Simpan adonan di freezer sekitar 30 menit sampai teksturnya firm. Kalau ingin rasanya lebih berkembang, simpan di kulkas sampai 48 jam.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Scoop adonan dengan scoop es krim lalu tekan sedikit dengan tangan supaya agak pipih, karena adonan ini tidak terlalu melebar saat dipanggang.
- Beri potongan dark chocolate lagi di atas setiap cookie.
- Panggang kira-kira 13 sampai 15 menit supaya hasilnya tetap soft.
- Begitu keluar dari oven, bulatkan cookie selagi panas lalu taburi dengan sea salt.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh out about 115 to 120 g of very ripe bananas.
- Mash the bananas with a fork until smooth.
- Cook the unsalted butter in a pan, stirring constantly, until it turns into brown butter. Stop as soon as brown specks appear so it does not burn.
- Pour the brown butter into a bowl and let it cool until it is no longer hot.
- Add the brown sugar, castor sugar, vanilla and salt to the brown butter and stir until combined.
- Add the mashed banana and stir until evenly mixed.
- Add the medium protein flour, baking soda and cinnamon powder.
- Add the chopped dark chocolate and the chopped walnuts and toss them with the flour.
- Fold everything together into a cookie dough. Do not overmix or the cookies will turn out tough.
- Chill the dough in the freezer for about 30 minutes until firm. For a deeper flavour, rest it in the fridge for up to 48 hours instead.
- Preheat the oven to 170 to 180 C.
- Scoop the dough with an ice cream scoop and press it down slightly with your hand, since this dough does not spread much in the oven.
- Press a few more pieces of dark chocolate on top of each cookie.
- Bake for about 13 to 15 minutes so they stay soft.
- As soon as they come out, round the cookies while they are still hot and sprinkle them with sea salt.
Cook Mode
- 115 butter
Soft Banana Chocolate Cookies
No egg! SOFT BANANA COOKIE!
No egg! SOFT BANANA COOKIE!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang pisang yang sangat matang kira-kira 115 sampai 120 gr.
- Hancurkan pisang dengan garpu sampai menjadi mash.
- Masak mentega tawar di panci sambil terus diaduk sampai menjadi brown butter. Patokannya sampai muncul bintik-bintik cokelat, jangan sampai gosong.
- Tuang brown butter ke wadah lalu tunggu sampai tidak panas lagi.
- Masukkan brown sugar, castor sugar, vanila dan garam ke dalam brown butter lalu aduk sampai rata.
- Masukkan pisang yang sudah dihaluskan lalu aduk sampai rata.
- Masukkan tepung protein sedang, baking soda dan bubuk kayu manis.
- Tambahkan dark chocolate yang sudah dipotong-potong dan walnut cincang, lalu aduk bersama tepungnya.
- Aduk sampai menjadi satu adonan cookie. Jangan diaduk terlalu lama supaya kuenya tidak keras.
- Simpan adonan di freezer sekitar 30 menit sampai teksturnya firm. Kalau ingin rasanya lebih berkembang, simpan di kulkas sampai 48 jam.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Scoop adonan dengan scoop es krim lalu tekan sedikit dengan tangan supaya agak pipih, karena adonan ini tidak terlalu melebar saat dipanggang.
- Beri potongan dark chocolate lagi di atas setiap cookie.
- Panggang kira-kira 13 sampai 15 menit supaya hasilnya tetap soft.
- Begitu keluar dari oven, bulatkan cookie selagi panas lalu taburi dengan sea salt.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh out about 115 to 120 g of very ripe bananas.
- Mash the bananas with a fork until smooth.
- Cook the unsalted butter in a pan, stirring constantly, until it turns into brown butter. Stop as soon as brown specks appear so it does not burn.
- Pour the brown butter into a bowl and let it cool until it is no longer hot.
- Add the brown sugar, castor sugar, vanilla and salt to the brown butter and stir until combined.
- Add the mashed banana and stir until evenly mixed.
- Add the medium protein flour, baking soda and cinnamon powder.
- Add the chopped dark chocolate and the chopped walnuts and toss them with the flour.
- Fold everything together into a cookie dough. Do not overmix or the cookies will turn out tough.
- Chill the dough in the freezer for about 30 minutes until firm. For a deeper flavour, rest it in the fridge for up to 48 hours instead.
- Preheat the oven to 170 to 180 C.
- Scoop the dough with an ice cream scoop and press it down slightly with your hand, since this dough does not spread much in the oven.
- Press a few more pieces of dark chocolate on top of each cookie.
- Bake for about 13 to 15 minutes so they stay soft.
- As soon as they come out, round the cookies while they are still hot and sprinkle them with sea salt.
Cook Notes
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