Because of my insane sweet tooth and my obsession with unique flavors, I wanted to share three dessert recipes, two that I have made and adored multiple times and one exotic recipe that I am eager to try. The first two are THE best chocolate chip cookie recipe from Cook’s Illustrated and Banana Bread Bars; what makes these special and different from other chocolate chip cookies and banana bread is that the recipes call for brown butter, which fills both the cookies and banana bars with a complex, toffee-like flavor that really elevates the desserts. Finally, I also included a recipe for matcha tiramisu, which puts a modern, Asian spin on a classic dessert.

Cook’s Illustrated Chocolate Chip Cookies
Yield: about 16-20 cookies

Ingredients:

• 1¾ cups unbleached all-purpose flour
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter, divided
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 1¼ cups chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Line 2 large (18×12-inch) baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour and baking soda; set aside.
3. Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.
4. Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.
5. Scoop the dough into even portions and arrange 2 inches apart on the 2 baking sheets.
6. Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving.

Banana Bread Bars with Brown Butter Frosting
Yield: 24-30 bars

Ingredients for the bars:

• 1-1/2 c. sugar
• 1 c. sour cream
• 1/2 c. butter, softened
• 2 eggs
• 1-3/4 c. (3 or 4) ripe bananas, mashed
• 2 tsp. vanilla extract
• 2 c. all purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. chopped walnuts (optional)

Ingredients for the frosting:

• 1/2 c. butter
• 4 c. powdered sugar
• 1-1/2 tsp. vanilla extract
• 3 tbsp. milk

Directions:

1. Heat oven to 375F.  Grease and flour 15×10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.
2. Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Matcha Tiramisu

Ingredients:

• 6 egg yolks
• 3/4 cup white sugar
• 1/2 cup milk
• 2 ½ cups mascarpone cheese
• 1 1/4 cups cold heavy cream
• 1/2 teaspoon vanilla extract
• 1 tbsp matcha powder
• An additional ½ cup of matcha powder for dusting
• 2 packets of lady fingers
• 1 cup boiling water
• 1/2 cup sugar
• 1 tbsp matcha powder

Directions:

1. In a medium sauce, heat milk until steaming.

2. In a separate bowl, whisk egg yolks with sugar and matcha powder.

3. When the milk begins to steam, slowly temper the egg yolks by adding ¼ cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.

4. Next, mix in mascarpone cheese and set aside.

5. Using a stand or hand mixer, whip heavy cream with vanilla extract.

6. Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.

7. In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture. Continue to dip lady fingers and line in a row at bottom of glass baking dish. Add a thin layer of the macarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover. Chill in refrigerator for 2 hours or overnight.

Enjoy!