CHOCOLATE, BANANA & PECAN COOKIES
MAKES ABOUT 24 COOKIES
8 tbsp unsalted butter, at room temperature, cubed ½ cup + 2 tsp granulated sugar 1 large egg, lightly beaten 1 cup all-purpose flour 3½ tbsp Dutch-processed cocoa powder ½ tsp baking powder ½ tsp cinnamon ¼ tsp salt ¾ cup dark chocolate chips ¼ cup mashed banana (1 small) 1⅓ cups pecan halves, finely chopped ¾ cup + 1 tbsp icing sugar In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy; add the egg and continue to beat until incorporated. Sift the flour, cocoa powder, baking powder, cinnamon and salt into a bowl, then add to the butter and sugar. Mix on low speed for about 15 seconds; add the chocolate and banana. Beat until combined. Using your hands, roll the dough into a ball and refrigerate for 2 hours to firm up.
Place the pecans in a medium bowl. When firm, form the dough into 1" balls, rinsing your hands if they get sticky; roll each ball in the nuts, pressing to adhere. Set the balls on a parchment paper-lined baking sheet (there’s no need to space them apart) and transfer to the fridge for an hour.
Preheat the oven to 375°F. Line two baking sheets with parchment paper. Place the icing sugar in a bowl and roll the cookies in it. Place the cookies on the baking sheets, spacing them 1" apart; flatten each cookie to ⅓" thick.
Bake for 10 minutes. The cookies will be soft coming out of the oven, so cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm.