The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy and at their best on the day of making. Walnuts can be used instead pecans here, if you prefer.
MAKES ABOUT 24
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 or ‘alkalized’ cocoa powder (see note)
½ tsp ground cinnamon
¼ tsp salt
100g chocolate chips (70 per cent cocoa solids), or 100g dark cooking chocolate, cut into 5mm pieces
50g mashed banana (about ½ small banana)
170g pecan halves, finely chopped
100g icing sugar, for dusting
- 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 – there is no need to space them apart at this stage – and transfer to the fridge for at least an hour.
- When ready to bake, preheat the oven to 190C/170C fan/gas 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. These can be served warm, when they will be a little gooey in the centre, or set aside until completely cool.
COOK’S TIP Once the unbaked dough has been rolled into balls, they can be kept in the fridge for up to 2 days, or frozen for up to 3 months. You can also bake them from frozen: you’ll just need to add an extra minute of cooking time.
STORAGE TIP As mentioned above, we advise that these are best eaten within a day of being made.
COCOA NOTE We use ‘Dutch-processed’ or ‘alkalized’ cocoa powder in our recipes as opposed to ‘raw’ or ‘natural’. Dutch-processed cocoa has been treated to reduce the natural acidity of the cocoa, creating a smoother, milder flavour. Several good-quality mainstream brands fit the bill: check out your favourite on the label or online.