Chocolate Banana Cookies. When I came across the recipe in my new favorite baking cookbook, I was intrigued. They looked like they might be close to a Chocolate Crinkle Cookie, which happens to be one of my favorite cookies of all time. My thought was, why would I tamper with perfection? Adding banana? Maybe…… In the end, my curiosity got the better of me and I decided to bake up a batch.
Let me just say “Wow”! These babies are good! When you bite into a Chocolate Banana Cookie, the dominate flavor is definitely chocolate, a rich chocolate, but then this delightful sweet banana flavor kind of sneaks up on you. The added pecans give the cookie a little texture that just pulls everything together. I may have to hide these from the children.
I never would have thought of this cookie recipe on my own. This recipe came from Yotam Ottolenghi’s cookbook “Sweet”. I picked up this lovely cookbook at the bookstore a couple of weeks ago and I seriously want to bake my way through it. Everything in it looks amazing!
The only thing to keep in mind if you want to try this cookie recipe, is that it does take a while. Not because it is a lot of work, the dough actually comes together quickly; but because you have to refrigerate the dough twice before you can bake them. Totally worth it.
Adapted from Yotam Ottolenghti’s recipe found in “Sweet”.
Chocolate Banana CookiesPrint Recipe
Chocolate Banana Cookies
Makes 18 to 24 Cookies.
- 8 tablespoons - unsalted butter - 110 g
- 1/2 cup plus 2 teaspoons - granulated sugar - 110 g
- 1 - large egg
- 1 cup - all-purpose flour - 125 g
- 3 1/2 tablespoons - cocoa powder
- 1/2 teaspoon - cinnamon
- 1/2 teaspoon - baking powder
- 1/4 teaspoon - salt
- 3/4 cups - dark chocolate chips - I use Ghirardelli Chips
- 2 oz. - mashed banana - about 1/2 of a banana *
- 1 1/3 cups - pecan halves, finely chopped
- 3/4 cup - confectioners sugar - approximately
Sift together the flour, cocoa powder, cinnamon, baking powder and the salt in a bowl. Set aside.
In the bowl of an electric mixer using the paddle attachment, beat the butter and the sugar together until light and fluffy. Stop and scrape down the sides when needed.
Add in the egg and blend until incorporated.
Add the dry ingredients to the butter and sugar and mix on low speed until it is has almost come together, about 15 seconds. Add in the mashed banana and the chocolate chips and mix again until combined.
Place a piece of plastic wrap over the dough and refrigerate for 2 hours.
Line a baking sheet with parchment paper.
With a spoon or a small ice cream scoop, scoop out the dough and then with your hands roll out 1 inch balls of cookie dough. It's a sticky job! The original recipe claims you should get 24 cookies but I only ended up with 18. Either is fine.
Roll each ball of dough around in the chopped pecans to coat, pressing the pecans in a bit so that they stick. Place them on the baking sheet, cover and refrigerate for one hour. You should be able to fit at least 12 cookies on the sheet.
Preheat the oven to 375 F.
Roll each dough ball in a plate of confectioners sugar and then place back on the baking sheet. With the palm of your hand, press the ball of dough flat until it is about 1/3 inch thick, neating up the sides if necessary.
Bake the cookies for 10 minutes. Do not over bake! If anything, error on the side of underbaking them. You want a soft fudgy cookie.
Let the cookies cool for a few minutes on the sheet pan, then carefully transfer them over to a cooling rack. They are best served warm or on the same day they baked.
- Weigh the banana for better accuracy.
- You could substitute walnuts for the pecans. Or leave the nuts out if you wish.
- You could make these with semisweet chocolate chips.
- The "dough balls"can be refrigerated for a couple of days and then baked. Perfect if you are planning them for a party.
Adapted from Yotam Ottolenghti's recipe found in "Sweet".