SMiLes by Meg

Chocolate Banana Pecan Cookies

Do you work with me? If so, these cookies will be in the kitchen tomorrow morning, and you should definitely try to get there before they’re gone. Plus, with banana as the first ingredient, they’re basically breakfast cookies.

I’ve been at work for about a week and a half now, and still haven’t brought in any baked goods. It’s very unlike me, really. So hopefully this recipe makes up for it. They’re gooey, chocolatey, crunchy, and just a little banana-y, which is a combination I’ve never really thought of putting in cookie form. Fortunately, Ottolenghi did think of it, and I thank him for it, even if he never reposts my instagrams of his recipes.

Now, don’t be fooled into thinking these are just a quick drop cookie. They actually take the better part of a day with all of the chilling intervals. So if you’ve got a party you have to be at in an hour, these are not your cookies.

First, beat the butter and sugar on medium speed of a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and beat to incorporate. In a separate bowl, whisk together the flour, baking powder, cocoa powder, cinnamon, and salt. Add to the butter mixture and beat on low speed until just combined. Add the chocolate chips and banana and beat to distribute evenly. Scrape down the sides of the bowl, cover, and chill for 2 hours. In case you were wondering, Elwynn, my cat, likes to be in the kitchen when I bake. He prefers to be exactly in the middle of everything. Anyways, after two hours, start rolling the dough into 1 inch balls. Roll the dough in the chopped pecans, and place on a baking sheet lined with parchment paper. The dough will be sticky – just power through. Chill the dough balls for an hour in the refrigerator. After an hour, you’re almost ready to bake. Roll each ball in the confectioners sugar and place onto two baking sheets lined with parchment paper. Take a pint glass and flatten each ball into a disk. Bake at 375°F for about 10 to 12 minutes, until tops look mostly dry. Remove from oven and allow to cool for 10 minutes on the baking sheet. And that’s it! You can transfer to a wire rack if you want. Store them in an airtight container, and Ottolenghi says you have to eat them within a day. I don’t think that will be a problem for my colleagues.

Enjoy! 

Chocolate Banana Pecan Cookies

Ingredients:

  • 1/2 cup butter, room temperature
  • 1/2 cup + 2 Tablespoons sugar
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 3 1/2 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 2 ounces mashed banana
  • 1 1/3 cups pecans, chopped
  • 3/4 cup confectioners sugar

Directions:

  1. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
  2. Add egg and beat to incorporate.
  3. In a small bowl, whisk together flour, baking powder, cocoa powder, cinnamon, and salt.
  4. Add dry ingredients to stand mixer and beat on low speed until just incorporated.
  5. Add chocolate chips and bananas and beat until evenly distributed.
  6. Cover bowl and chill for 2 hours.
  7. Place chopped pecans in a bowl. Roll dough into 1 inch balls and roll through pecans, pressing into sides. Place on baking sheet lined with parchment paper.
  8. Refrigerate for 1 hour.
  9. Place confectioners sugar in a bowl. Roll each ball through the confectioners sugar and place on two baking sheets lined with parchment paper. Use a glass to press each ball into a flat disk.
  10. Bake at 375°F for 10 to 12 minutes, until mostly dry on top. Remove from oven and allow to cool 10 minutes on baking sheet before transferring to a wire rack to cool completely.

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