Divine chocolate banana cookies with pecans. Wonderfully chocolatey, with a delicate hint of banana and the irresistible aroma of pecan nuts. They take classic crinkle cookies to a whole new level! Soft and tender, and when enjoyed warm, with melted pieces of chocolate hidden inside… If this description and the photos have not convinced you, their flavour certainly will. Get baking!
Makes 24 cookies.
Ingredients for chocolate banana cookies with pecans:
- 110 g butter
- 90 g caster sugar
- 1 large egg
- 125 g plain flour
- ½ teaspoon baking powder
- 20 g cocoa powder
- ½ teaspoon ground cinnamon
- a generous pinch of salt
- 100 g dark chocolate chips or finely chopped dark chocolate
- 50 g mashed banana (approximately half a small banana)
- 170 g finely chopped pecans
- 100 g icing sugar, for coating
- All ingredients should be at room temperature.
Place the butter and caster sugar into the bowl of a stand mixer and beat until light and fluffy. Add the egg and mix until combined. The mixture may curdle at this stage, but this will not affect the finished cookies. Add the flour, baking powder, cocoa powder, cinnamon and salt. Mix until just combined. Add the mashed banana and chocolate chips, then mix only until the ingredients are incorporated. Chill in the refrigerator for 2 hours, until the dough has firmed up.
After this time, remove the dough from the refrigerator and shape it into small balls weighing about 20 g each. The dough will be sticky, but do not be discouraged – simply wash your hands a few times while shaping the cookies. Place the chopped pecans into a bowl. Roll the dough balls in the pecans and arrange them on a tray. Chill in the refrigerator for at least 1 hour (although I recommend longer, to prevent the cookies from spreading too much during baking).
Remove the dough balls from the refrigerator. Line a baking tray with baking parchment. Roll the dough balls in the icing sugar and place them on the tray a few centimetres apart, gently flattening them to a thickness of about 1 cm.
Bake at 180°C for approximately 10 minutes. Remove from the oven and leave to cool on the baking tray, as the cookies will be delicate and soft. Then transfer them to a serving plate or cake stand.
These cookies are best enjoyed within 3 days of baking. Store at room temperature in an airtight container or biscuit tin.
Enjoy!
Recipe source: Sweet by Yotam Ottolenghi and Helen Goh.
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