Chewy, nutty and packed with chocolate chips, these Chocolate Banana Cookies are divine with a cup of tea or coffee. You will not resist cookies served warm with a glass of milk, too. They are tasty and fun to make with the little ones.
- 3.9 oz (110 g) butter, softened
- 1/2 cup (112 g) granulated sugar
- 1 large egg
- 1 cup (125 g) 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) chocolate chips (70% cocoa)
- 1.7 oz (50 g) mashed banana
- 6 oz (170 g) pecan
- 2/3 cup + 2 tablespoons (100 g) powdered (icing) sugar
- To make the cookie dough, place the softened butter and sugar in the bowl of a stand mixer and whisk, until pale yellow and fluffy. Add the egg to the bowl and continue to whisk until the mixture becomes homogeneous.
- In a separate bowl, sift flour, baking powder , cocoa powder , cinnamon, and salt, then add to the butter/sugar/egg mixture. Mix everything on low speed for 15 seconds. Add chocolate chips and mashed banana and mix with a rubber spatula . Cover the bowl with a plastic film and refrigerate for at least 2 hours.
- Make the one inch/2.5 cm round balls (about 20 g each) from the dough using hands. You might need to wash hands a few times, rolling the dough into balls. Place chopped pecans in a bowl, and roll each ball into the nuts to coat. Try to press the pecans in so that they stick. 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 oven to 375 F/190 C. Line two baking sheets with baking parchment. Place powdered (icing) sugar in a bowl and generously roll each cookie ball in the sugar. Place balls on the prepared baking sheets one inch/2.5 cm apart, press/flatten cookies to 0.4 inch/1 cm thick and bake 10 minutes. Remove cookies from the oven, and let cool on baking sheets for 10 minutes. Gently transfer chocolate banana cookies to a wire rack to cool completely; although, the cookies can be served warm, when they are gooey in the center.
- Replace pecans with walnuts if you prefer.
- Switch chocolate chips for the same amount of dark cooking chocolate, cut into 0.5 cm pieces.
- Do not over bake cookies. The have to be slightly underbaked in order to get the fudgy center. Once the cookies cools, the center will finish cooking but remains soft.
- Serve cookies on the day of baking: they taste the best!
- During the holiday season, make the dough, wrap cookie balls with chopped pecans in advance and keep them in the fridge for up to 2 days. Or freeze them up to 3 months! Keep cookies in the fridge overnight to thaw and bake the next day.
- 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 cookies, chocolate banana cookies, chocolate chip cookies, holiday cookies, christmas cookies