Chocolate Banana Cookies
Fudgy, nutty, and packed with chocolate chips, these chocolate banana pecans cookies are divine with a cup of tea or coffee. You won't resist cookies served warm with a glass of milk, too.
- Total Time: 1 hour (plus chilling time)
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 3.9 oz. (110 g) unsalted butter, softened
- 1/2 cup (112 g) granulated sugar
- 1 large egg, room temperature
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 8 teaspoons (20 g) cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 pinch of salt
- 3.5 oz. (100 g) semi-sweet chocolate chips
- 1.7 oz. (50 g) mashed bananas
- 6 oz. (170 g) pecans
- 2/3 cup + 2 tablespoons (100 g) icing sugar
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the cookie dough, place softened butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until fluffy. Add the egg to the bowl and whisk until the mixture becomes homogeneous.
- Use a flour sifter and sift flour, baking powder, cocoa powder, cinnamon, and salt in a separate mixing bowl. Add the flour mixture to the wet ingredients and mix on a low speed for 15 seconds until just combined.
- Transfer the mixture to a large bowl. Mash bananas in a small bowl using a potato masher or a fork. Add chocolate chips and banana mixture to the principal preparation and mix with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Use your hands to make the one-inch (2.5 cm) round balls, about 0.7 oz (20 g) each, from the dough. Wash your hands to facilitate rolling the dough into balls. Place chopped pecans in a small bowl, and roll each ball into pecan pieces to coat. Press the pecans so that the dough balls are entirely covered with nuts.
- Place cookie balls on a baking sheet covered with parchment paper - the distance between them does not matter - and refrigerate again for at least an hour.
- Preheat the oven to 375 F/190 C. Place icing sugar in a bowl and generously roll each cookie ball in the sugar. Place balls on the prepared baking sheet lined with parchment one inch (2.5 cm) apart, and flatten cookies to 0.4 inches (1 cm) thick.
- Bake for 10 minutes. Remove cookies from the oven and let cool still on baking trays for 10 minutes. Then, gently transfer cookies to a wire rack to cool completely.
Notes
- Respect the chilling times to prevent the cookies from spreading.
- Use a small cookie scoop to form the balls of the dough to make equal size portions.
- Preheat the oven before baking the cookies to let them cook evenly.
- Do not over-bake cookies: they should be slightly underbaked to get the fudgy center. Once the cookies cool, the center will finish cooking but remains soft.
- Serve cookies on the day of baking: they taste the best.
- Make-ahead option: make the dough, cover cookie balls with chopped pecans, wrap the baking sheet with plastic film, and keep it in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 8.3 g
- Sodium: 56 mg
- Fat: 10.4 g
- Saturated Fat: 3/9 g
- Carbohydrates: 14.1 g
- Fiber: 1.4 g
- Protein: 2.1 g
- Cholesterol: 19 mg
Keywords: chocolate banana cookies, chocolate chip banana cookies, Ottolenghi banana cookies