Image: Catherine Côté
Dark chocolate, banana and pecans mingle to create these decadent crumbly cookies.
- 8 tbsp unsalted butter, at room temperature, cubed
- 1/2 cup + 2 tsp granulated sugar
- 1 large egg, lightly beaten
- 1 cup all-purpose flour
- 3 1/2 tbsp Dutch-processed cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup dark chocolate chips
- 1⁄4 cup mashed banana (1 small)
- 1 1/2 cups pecan halves, finely chopped
- 3/4 cup + 1 tbsp icing sugar
1 In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy; add the egg and continue to beat until incorporated. Sift the flour, cocoa powder, baking powder, cinnamon and salt into a bowl, then add to the butter and sugar. Mix on low speed for about 15 seconds; add the chocolate and banana. Beat until combined. Using your hands, roll the dough into a ball and refrigerate for 2 hours to firm up.
2 Place the pecans in a medium bowl. When firm, form the dough into 1" balls, rinsing your hands if they get sticky; roll each ball in the nuts, pressing to adhere. Set the balls on a parchment paper-lined baking sheet (there’s no need to space them apart) and transfer to the fridge for an hour.
3 Preheat the oven to 375°F. Line two baking sheets with parchment paper. Place the icing sugar in a bowl and roll the cookies in it. Place the cookies on the baking sheets, spacing them 1" apart; flatten each cookie to 1" thick.
4 Bake for 10 minutes. The cookies will be soft coming out of the oven, so cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm.
Makes about: 24 cookies
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Excerpted from Sweet by Yotam Ottolenghi & Helen Goh. Recipes Copyright © 2017 Yotam Ottolenghi & Helen Goh, Photography copyright © 2017 Ryan Szulc. Excerpted by permission of Penguin Books. All rights reserved.