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Recipe: Chocolate, Banana & Pecan Cookies

These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

MAKES: 24 Cookies

INGREDIENTS

110g (4oz) unsalted butter at room temperature, cubed
110g (4oz) caster sugar
1 large egg, lightly beaten
125g (41⁄2oz) plain flour 
1⁄2 tsp baking powder 
20g (1oz) cocoa powder 
1⁄2 tsp ground cinnamon 
1⁄4 tsp salt 
100g (31⁄2oz) 70% cocoa chocolate chips, or 100g (31⁄2oz) dark cooking chocolate in 0.5cm pieces 
50g (2oz) mashed banana (roughly 1⁄2 small banana) 
170g (6oz) pecan halves, finely chopped 
100g (31⁄2oz) icing sugar

 

METHOD

1 In the bowl of an electric mixer with the paddle attachment in place, beat the butter and sugar on a medium-high speed until light and fluffy, then add the egg and beat to combine.

2 Sift the flour, baking powder, cocoa powder, cinnamon and salt into a bowl, then add to the butter mix, beating on low speed for 15 seconds. Beat in the chocolate chips and banana until combined, then transfer to the fridge for two hours to firm up.

3 Once firm, form the dough into 24 3cm balls, about 20g each. Put the pecans in a bowl, then drop in each ball, roll it around to coat and press the nuts in so they stick. Put the cookies on a baking tray lined with greaseproof paper and refrigerate for at least an hour.

4 Heat the oven to 190°C/170° Fan/Gas5 and line two oven trays with baking paper. Put the icing sugar in a bowl and roll the cookies one by one in the sugar, pressing it in so it sticks. Arrange the cookies on the trays 2-3cm apart, then flatten them to about 1cm thick.

5 Bake for 10 minutes, then remove: the cookies should be soft to the touch. Leave to cool for 10 minutes, then move to a rack. Serve warm or cool.

 

Top Tip: Maintain that fudgy factor by ensuring you don’t overbake these cookies. You can also freeze them for up to three months once you have rolled them in to balls.

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