These intense little cookies are packed with browned butter, almond meal, banana, and dark maple flavor. I developed this recipe myself.
I intentionally made the cookies dense, tender, and potentially crumbly. They're sturdy enough to hold the caramel and not even think about getting soggy, but tender enough to practically melt in your mouth. You could lightly toast the almond meal if you want to deepen the nutty flavor of the browned butter. Yes, the flavors in these cookies are bold, but not overwhelmingly so. The lightly cooked banana and maple have a subtle fruity undertone that beautifully offsets the rich, buttery, toffee-like cookies.
The fire is for show, really; you can make these cookies without it... but fire is fun! Sometimes life calls for a really flamboyant dessert.
You will need:
1/2 C (1 stick) butter (I use salted)
1 C white sugar
1 C all purpose flour
1 egg yolk (you can use the whole egg if you want the cookie dough to hold together a little better; they'll be less crumbly and a little tougher - I preferred the meltier, crumblier texture)
1/4 t baking soda
1/4 t salt (not kosher - it's too coarse and there isn't enough liquid in the cookies to dissolve the flakes to evenly distribute them)
1/2 C almond meal
1 T vanilla extract
1 T grade B maple syrup
1/4 C grade B maple syrup
2 T cream
1 T butter
1 pinch of salt
1 T corn syrup (not pictured)
1-2 ripe bananas
a couple spoonfuls of high proof vanilla extract, or you can use rum or everclear (I make vanilla extract with everclear)
Step 1: Brown the Butter
Melt the butter in a saucepan over medium heat. Stir often. The butter will foam up as it separates. Stir to check the bottom of the pan; the butter will brown even while the foam at the top looks white. Be careful not to over-brown, or you'll have to throw it away. Burned butter cookies probably aren't good.
Once the solids at the bottom of the pan have turned a lovely golden brown, remove the pan from the heat. Pour the browned butter into a mixing bowl.