Undoubtably cookie baking is one of my favorite holiday past times. Life may be hectic these days and there have certainly been times this month that I’ve summoned the food fairies rather than cooking for myself. But cookie baking, I haven’t compromised on that. I know, you’re glad I’ve got my priorities straight.
My first batch was earmarked for The Great Food Blogger Cookie Swap 2012. The basic concept is that each participant receives the names and addresses of three bloggers to ship cookies to. And in turn, you receive three boxes of cookies from some mystery bloggers. I participated last year and baked up some appropriately festive Candy Cane Blossoms.
This year I went in a completely different direction with Chewy Banana Cookies with Dark Chocolate Drizzle and Toasted Pecans. I’ve mentioned before that I’m a sucker for bananas when it comes to dessert so sending something in one of my favorite flavors seemed appropriate. Originally this recipe began as an ode to Chunky Monkey Ice Cream, but in surveying my nut selection pecans sounded even more delicious. And because Pecan Cups are a staple in my family’s Christmas cookie rotation, they seemed even more appropriate this time of year.
I sent my cookies off to Jennifer at Baking the Day Away, Lauren at Jammin’ in the Kitchen, Jennifer at Juanita’s Cocina. And in turn, I received some Double Chocolate Pretzel Cookies from My Purple Kitchen, Mint Chocolate Crinkle Cookies from Cookie Loves…, and some delicious Toffee Shortbread from a blogger in Minnesota. I will sheepishly admit that when her package came I ran to the computer to thank her cookies were a bright spot in an otherwise stressful day. And then I misplaced her info. So I’m hoping she’ll stop by so I can update this and give her credit for her delicious cookies.
Loosely based on the Confetti Cookie recipe in Momofuku Milk Bar
Yields 36 cookies
-1 cup unsalted butter, softened
-2/3 cup light brown sugar
-2/3 cup granulated sugar
-2 tablespoons glucose
-1 large egg
-1/2 cup mashed ripe banana
-1 teaspoon vanilla extract
-2 1/2 cups flour
-2 teaspoons cream of tartar
-1 teaspoon baking soda
-1 1/4 teaspoons kosher salt
-One 2.5 ounce package freeze dried bananas, processed into a fine powder in the food processor
-1 3.5 ounce bar dark chocolate, melted
-3/4 cup pecans, toasted and chopped
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, mashed banana and vanilla, and beat for 7 to 8 minutes until very light and fluffy.
Stir together the flour, cream of tartar, baking soda, salt and powdered freeze dried bananas in a separate bowl until well combined. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Using a small scoop, portion out the dough onto parchment lined baking sheets, keeping the cookies well spaced (about 2 inches apart). Pat the tops of the cookie domes flat. Chill in the refrigerator for at least 1 hour, or up to 1 week. Don’t try to bake the cookies from room temperature because they will not hold their shape properly.
Heat your oven to 350 degrees F.
Bake the cookies for 18 minutes. Cookies should be faintly browned on the the edges, but still light in the centers. They might seem soft, but they will firm up after they cool.
Cool the cookies completely on sheet pans before drizzling melted chocolate over cookies and sprinkling toasted pecans on top. Transfer to a plate or airtight container for storage.