Dessert
Brown Butter Double Plantain Cookies
1 hPour 12Nutri-Score D€€
D
1 h
1 hBrown Butter Double Plantain Cookies
ce qu’il vous faut
Ingrédients
ripe plantains (peeled, mashed (plus extra slices for topping))Fruits et légumes3 morceaux
butter (browned and cooled)Produits laitiers170 g
brown sugarÉpicerie150 g- granulated sugarÉpicerie50 g
egg (at room temperature)Produits laitiers1 morceau- vanilla extractÉpicerie5 ml
all-purpose flourCéréales220 g- baking sodaÉpicerie3 g
saltÉpices3 g
cinnamonÉpices2 g
dark chocolate (chopped)Épicerie100 g
par portion
Nutrition
241kcal
- Glucides
- 33 g
- Protéines
- 3 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Brown the butter
- Melt the butter in a saucepan over medium heat.
- Cook until the milk solids turn golden and nutty, then set aside to cool.
- Étape 2
Mash the plantains
- Peel the ripe plantains and mash them until smooth.
- Keep a few thin slices aside for topping the cookies.
- Étape 3
Make the cookie dough
- Whisk the brown butter with the brown sugar and granulated sugar.
- Beat in the egg, vanilla extract and mashed plantain.
- Fold in the flour, baking soda, salt and cinnamon until just combined, then stir in the chocolate.
- Étape 4
Chill the dough
- Cover the dough and refrigerate until firm.
- Étape 5
Shape the cookies
- Scoop the dough into balls onto a lined baking tray.
- Top each with a slice of plantain.
- Étape 6
Bake
- Bake at 180 °C until the edges are set and the centers are soft.
- Let the cookies cool on the tray before serving.