She Strengthens

Tropical Twist on Classic Chocolate Chip Cookies

Imagine a cookie that’s both crunchy and chewy, with a hint of tropical flavor and a rich, velvety texture. These Chocolate Nut Cookies from renowned pastry chef Yotam Ottolenghi’s cookbook, Sweet, are a game-changer.

The Secret Ingredient: Mashed Banana

What sets these cookies apart is the addition of mashed banana to the dough. This clever trick not only adds a subtle tropical flavor but also helps keep the cookies moist and soft, even when slightly underbaked. The result is a cookie that’s both fragile and indulgent.

Warm, Nutty Notes

To complement the banana flavor, Ottolenghi adds a touch of cinnamon and chopped pecans to the dough. The warm, nutty notes of these ingredients create a delightful contrast to the cool, creamy chocolate chips.

A Little Planning Ahead

Because the dough is soft and sticky, it requires some extra planning ahead. You’ll need to chill the dough twice, for a total of 3 hours, to allow the flavors to meld together. But trust us, the wait is worth it.

Make-Ahead Magic

One of the best things about these cookies is that you can make the dough ahead of time and refrigerate or freeze it for later use. Simply thaw the frozen dough balls and bake them off whenever you need a sweet fix.

Tips and Variations

For an extra-special treat, try pairing these cookies with a cup of hot chocolate or a scoop of ice cream. And if you’re feeling adventurous, experiment with different types of nuts or spices to create your own unique flavor combinations.

Recipe Details

Yield: About 24 cookies
Difficulty: Easy
Total Time: 1 hour, plus 3 hours chilling time
Active Time: 40 minutes

Ingredients:

• 8 tablespoons unsalted butter, cubed, at room temperature
• 1/2 cup granulated sugar
• 1 large egg, lightly beaten
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3 1/2 tablespoons Dutch-processed cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips
• 2 ounces mashed bananas, about 1/2 small banana
• 1 1/3 cups pecan halves, finely chopped
• 3/4 cup plus 1 tablespoon confectioner’s sugar

Instructions:

1. Beat the butter and sugar together until light and fluffy.
2. Add the egg and continue beating until incorporated.
3. Sift in the flour, baking powder, cocoa powder, cinnamon, and salt.
4. Mix in the chocolate chips and banana until combined.
5. Chill the dough for 2 hours, then form into balls and coat with pecans.
6. Chill again for 1 hour, then bake at 375°F for 10 minutes.
7. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Enjoy your deliciously tropical Chocolate Nut Cookies!