Three Classic American pastries: the chocolate chip cookie, the brownie, and banana bread! I didn't feel like giving each of these their own pages because they're each very simple recipes. I've elevated them a little bit to enhance flavor/texture, so check the notes below!

• Cookies and brownies: browned butter adds a nuttiness to your baked goods.

• Cookies and brownies: salt (and sprinkling sea salt on top) in your baked goods enhances and brings out the sweetness and the flavors. It balances your desserts if they're a little sweet for your taste, without altering the ratios of the other ingredients (which can affect the baking and the end texture. Less sugar = puffier, cakier cookie)

• Banana bread: the addition of acidic ingredients, such as buttermilk or Greek yogurt, tenderizes your baked goods. The acidity inhibits gluten development in the batter, reducing any toughness. It also reacts with the chemical leavener (baking soda, which has a basic pH) to give extra rise, making your banana bread tall and fluffy!

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Brown Butter Salted Chocolate Chip Cookies (check out my classic chocolate chip cookie post for tips and science behind making consistent, delicious cookies!)
 

• 12 tablespoons unsalted butter, cubed

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg, room temp.

• 1 egg yolk, room temp.

• 1 1/2 tsp. vanilla extract

• 2 cups all-purpose flour

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 1/2 cups dark chocolate chunks

• Sea salt for sprinkling

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1. Brown the butter in a small saucepan by heating it over medium heat and stirring constantly until it foams and the milk solids turn brown. Immediately remove from heat and pour into another bowl. Refrigerate for 15 minutes, or until butter is semi-solid (imitating softened butter)

2. Whisk together dry ingredients. Set aside

3. Cream together butter and sugars until thoroughly combined (won't necessarily be light and fluffy like normal chocolate chip cookies)

4. Mix in egg, egg yolk, and vanilla extract. Beat until mixture is creamy and combined.

5. Add in dry ingredients and mix until just combined. Fold in chocolate chips

6. Refrigerate dough for 1 hour (or up to 3 days to mature and improve cookie's taste and texture)

7. Preheat oven to 325°F

8. Portion chilled dough into 1 1/2 oz. balls (3 Tablespoons) and place on a cookie sheet, leaving ample room between each ball. Sprinkle with sea salt

9. Bake 9-12 minutes, rotating pan halfway through, or until cookies are light golden brown and outer edges are firm, yet centers are still soft and puffy. Do not overbake

10. Cool cookies on sheets for 5 minutes, then transfer to a wire rack to cool completely

11. Store in an airtight container for up to 2 days

12. Yield about 4 dozen small cookies​

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Fudgey Brownies​

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• 10 tablespoons (1 1/4 sticks) unsalted butter, cubed

• 2 oz dark chocolate, chopped (optional, but adds more intense fudginess)

• 1/2 tsp. instant coffee powder (also optional, but highlights the chocolate flavors)

• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

• 1/4 teaspoon salt

• 1/2 cup all-purpose flour

• 2 large eggs, room temperature

• 1 1/4 cups sugar

• 1/2 teaspoon pure vanilla extract

• 2/3 cup walnut or pecan pieces or more chocolate chips (optional)

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1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper or lightly-greased foil, leaving an overhang on two opposite sides.

2. Brown the butter in a small saucepan by heating it over medium heat and stirring constantly until it foams and the milk solids turn brown. Immediately remove from heat and pour into another bowl. Whisk in the dark chocolate and instant coffee. Set aside to cool

3. Sift together the flour, cocoa powder, salt. Set aside

4. Whip the eggs, sugar, and vanilla together on high speed until light and fluffy. Whisk in the brown butter mixture, then fold in the dry ingredients. Fold in any mix-ins, if desired

5. Spread batter into the greased pan with an offset spatula.

6. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25-30 minutes. Let cool completely on a rack.

7. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares. Store brownies in an airtight container.

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Buttermilk Banana Bread​

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• 1/3 cup unsalted butter, softened (you can brown it, but it's optional)

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 large eggs, room temperature

• 1 cup mashed overripe bananas (about 3 medium-sized bananas)
  *I like when the bananas are yellow with a medium to a lot of dark brown spots

• 1/3 cup buttermilk or Greek yogurt

• 1/2 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1/8 teaspoon baking soda

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1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper

2. In a large bowl, cream together butter and sugars together. Add eggs one at a time, beating well in between each addition. Beat in vanilla

3. Mix together bananas and buttermilk. Whisk together dry ingredients

4. Alternate mixing in flour mixture and banana mixture into the butter mixture, starting and ending with the dry ingredients.

5. Pour batter into loaf pan and bake 50-55 minutes, or until a toothpick in the center comes out clean

6. Let bread cool on a wire rack for 15 minutes. Carefully invert pan to remove banana bread from the pan, then let cool completely on the wire rack. Slice and enjoy!