Chocolate, banana and pecan cookies – Yotam Ottolenghi, Sweet

Makes about 24

The pecans are a classic match, but walnuts can be used instead, if you prefer.
The secret is to slightly under-bake the cookies, to keep them soft and fudgy.

INGREDIENTS

110g unsalted butter, at room temperature, cubed 
110g caster sugar 
1 large egg, lightly beaten 
125g plain flour
½ tsp baking powder
20g Dutch-processed cocoa powder
½ tsp ground cinnamon
100g chocolate chips (70%) or dark cooking chocolate, cut into 0.5cm pieces
50g mashed banana (about ½ small banana)
170g pecan halves, finely chopped
100g icing sugar, for dusting
A pinch of salt

RECIPE

Place the butter and sugar in the bowl of an electric mixer with the paddle
attachment in place. Beat on a medium-high speed until light and fluffy, then
gradually add the egg and continue to beat until incorporated. 

Sift the flour, baking powder, cocoa powder, cinnamon and salt into a bowl, then add to the butter and sugar. 

Mix on a low speed for about 15 seconds, then add the chocolate and banana. Beat until combined, then transfer to the fridge for 2 hours to firm up.

When firm, use your hands to form the dough into 3cm round balls, about 20g
each: you might need to wash your hands once or twice when making them, if they get too sticky. 

Place the pecans in a medium bowl and drop the balls into the nuts as you form them, rolling them around so that they are completely coated and
pressing the nuts in so that they stick.

Line a baking tray with baking parchment, place the cookies on the tray –
no need to space them apart at this stage – and transfer to the fridge for
at least 1 hour.

When ready to bake, preheat the oven to 190°C/170°C Fan/Gas Mark 5. Line
two baking trays with baking parchment.

Place the icing sugar in a bowl and roll the cookies in the icing sugar, pressing
it in as you go so that it sticks well. 

Place on the lined baking trays, spaced 2–3cm apart, and flatten the cookies to 1cm thick.

Bake for 10 minutes. They will be soft to the touch when they come out of
the oven, so allow them to cool on the tray for 10 minutes before gently
transferring to a wire rack. 

Serve warm, when they will be a little gooey in the centre, or set aside until completely cool.

Book

Recipe from Sweet by Yotam Ottolenghi and Helen Goh (£27, Ebury Press)

Restaurant review

Ottolenghi Islington