Chocolate, Banana and Pecan Cookies | The Ultimate

I don’t buy cookies. And for that matter, I don’t buy breads, salad dressings, nor processed foods. As long as there are flour, butter, sugar, wild yeast, and some fresh produce around, anything is possible in the kitchen. More than anything else, it is that ephemeral quality of homemade food that I whole-heartedly embrace this eating style. Who can resist freshly baked breads? And the aroma that wafts through every cranny in the kitchen. In addition, I can’t imagine anything more welcoming than a tray of hot-off-the-press chocolate, banana and pecan cookies.

This is a Yotam Ottolenghi recipe from Sweet. But you can’t find these in any of Ottolenghi’s shops in London. The reason is they are too soft, fudgy and break easily. So they are best eaten on the day they are baked. If you’re lucky enough to have a tray of these, they get to taste its rich chocolate flavor. The pecan imparts another layer of crisp and crunchy texture. Meanwhile, banana (the most unexpected ingredient) adds moisture and distinct banana goodness to the taste. Can someone bake me these cookies for my birthday?

These are outstanding cookies for special occasions only because the process gets complicated and lengthy. The batter has to rest in the fridge for two hours to firm up. Afterwards, you shape each individual cookie into a ball. Then comes a second rest for another hour. Right before baking, you need to roll the cookies in confectioners’ sugar. Add press and flatten them evenly to about 1/3 inch thick.

Now you are getting closer to the finish line. Bake time only takes 10 minutes. Keep in mind the secret to the fudgy and contrasting texture is to underbake the cookies.

The standard ratio for a classic chocolate chip cookies is equal parts butter, sugar and flour. This recipe is no exception. Please see the recipe below for details. In addition, I use roughly 3/4 cup or 100 grams of dark chocolate chips and 3 1/2 tablespoons or 20 grams of cocoa powder. More important, there is a good amount (1 1/3 cups or 165 grams) of pecan, or walnuts if you prefer, in the batter. They provide a crunchy counterpoint to the soft-texture cookies.

If you want a no-guilt version with no sugar, no butter, no eggs and gluten free, here is a chocolate cookies recipe for you.

The crackle look of the cookies comes from a layer of confectioners’ sugar pressed on top right before they go into the oven. If you’re tempted to skip this step because you think it’s one step too much and you’re getting tired, don’t! Remember, you eat with your eyes. Besides, the thin film of sugary crust — like fresh snow in the field, contributes to that ephemeral quality that’s the stuff of the dream. Do I need to say more?

Print Recipe

Chocolate, Banana and Pecan Cookies

Serves: Makes about 24

Ingredients

• 8 tbsp/110g unsalted butter, at room temperature, cubed
• 1/2 cup plus 2 tsp/110g caster sugar
• 1 large egg, lightly beaten
• 1cup/125g all-purpose flour
• ½ tsp baking powder
• 3 1/2 tsp/20g Dutch-processed cocoa powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3/4 cup/100g chocolate chips (70% cocoa solids), or 3 1/2 oz/100g dark cooking chocolate, cut into 1/4 inch/0.5cm pieces
• 2 oz/55g mashed banana (about ½ small banana)
• 1 1/3 cup/165g pecan halves, finely chopped
• 3/4 cup plus 1 tbsp/100g confectioners' sugar, for dusting

Instructions

1

Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed until light and fluffy, then gradually add the egg and continue to beat until incorporated. Sift the flour, baking powder, cocoa powder, cinnamon and salt into a bowl, then add to the butter and sugar. Mix on a low speed for about 15 seconds, then add the chocolate and banana. Beat until combined, then transfer to the fridge for 2 hours to firm up.

2

When firm, use your hands to form the dough into 3cm round balls, about 20g each: you might need to wash your hands once or twice when making them, if they get too sticky. Place the pecans in a medium bowl and drop the balls into the nuts as you form them, rolling them around so that they are completely coated and pressing the nuts in so that they stick.

3

Line a baking tray with baking parchment, place the cookies on the tray – there is no need to space them apart at this stage – and transfer to the fridge for at least an hour.

4

When ready to bake, preheat the oven to 190°C or 375°F /170°C OR 350*F Fan/Gas Mark 5. Line two baking trays with baking parchment.

5

Place the icing sugar in a bowl and roll the cookies in the icing sugar, pressing it in as you go so that it sticks well. Place on the lined baking trays, spaced 2–3cm apart, and flatten the cookies to 1cm thick.

6

Bake for 10 minutes. They will be soft to the touch when they come out of the oven, so allow them to cool on the tray for 10 minutes before gently transferring to a wire rack. These can be served warm, when they will be a little gooey in the centre, or set aside until completely cool.

Notes

https://ottolenghi.co.uk/chocolate-banana-and-pecan-cookies-shop