Chocolate, banana and pecan cookies from Sweet (page 29) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • DePollepel on June 19, 2021

    fun and tasty. easy to make ahead and eat warm

  • Rachaelsb on October 17, 2020

    Delicious. Would definitely make again. Agree with other notes, banana flavor is surprisingly present but not overpowering which adds a great dimension to this cookie.

  • anya_sf on June 28, 2020

    I would have overlooked this recipe if not for all the positive reviews, and am so glad I made these as my family loved them. I chopped the pecans in the food processor. Weighing the dough balls (20 g), 1 got 26 cookies. Baked half right away (after the chilling steps), then froze half for later. I wasn't sure whether to freeze before or after rolling in powdered sugar - I chose before, which worked - then rolled them in sugar right before baking from frozen, which took 2 extra minutes. The cookies aren't large so it's far too easy to eat several :-)

  • Livia on May 24, 2020

    These are lovely. Used a whole banana and cooked for 20min at 150c and only a small dusting of icing sugar at the end. Froze half of the cookie dough for next time but have used up all the pecans.

  • adelina on April 26, 2020

    Needed a recipe other than banana bread to use up my bananas. This was a nice combination that had a brownie texture a little. I used walnuts instead since that's what I had at home. To save time, I processed the nuts with powdered sugar.

  • Jane on April 24, 2020

    Loved these cookies. The banana flavor comes through, surprising as quite a small amount is added. I like the nutty, crackled exterior a lot.

  • stef on April 29, 2018

    As described these are so good and fudgy. I also made them smaller and got 30 cookies. Toasted the pecans and then ground them in my mini cuisinart.

  • Zosia on October 23, 2017

    Oh, these are good! With subtle banana flavour, fudgy interior and nutty crunch, they're much much more than other chocolate crackle cookies. Note that a 3 hour chilling time is required though I reduced that by portioning the just-made dough on a cookie sheet (cookie scoop #70; yield of 34 cookies) and freezing it for 20 minutes before rolling in the pecans.

  • lilham on October 22, 2017

    This is a gooey cookie and very delicious. I used a mini blender to chop the pecans because i don’t like the idea of very large pieces of pecans. I also skipped the second chill after rolling in pecan pieces, putting the baking sheet straight into the oven instead.

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