“Chocolate”, “banana”, and “pecan” are some of my favourite words. Emergency chocolate is always at the top of my packing list when traveling, and it’s usually found in my purse or pocket. Chocolate is a hanger-management necessity in my life. I eat at least one banana per day (usually with peanut butter), and I associate pecans with holiday squares and butter tarts. This is one of the few recipes I had tried prior to my challenge, and a delicious result was anticipated.
I’m often on the quest for the perfect chewy cookie. There is a fantastic French patisserie hidden in Toronto’s Financial Distrinct called “Maman”, which was established in NYC. Their cookie is a monstrous mess of chocolate chunks, almonds, macadamia nuts, and butter. I’ve limited myself to one per week.
This recipe called for standard steps used to create a chewy chocolate chip cookie. You may be wondering how to bake the perfect cookie… Well, as a self-proclaimed expert, I know that it’s incredibly important to cream the butter and sugar together until the mixture becomes light and fluffy (the butter needs to be at room temperature – never melted!). The eggs are beaten in next, followed by vanilla extract and the mixed dry ingredients.
I added the same 70% cacao chocolate chips that were used for my recent flourless chocolate cake. I didn’t have to purchase a single new ingredient for this bake. It was also perfect timing, as I had a couple of ripe bananas ready to go. I loved the addition of cinnamon and pecans in this recipe. The spice goes surprisingly well with dark chocolate, and can be added to banana bread for an extra pop of flavour.
I always use my baking stone for cookies. The next time I use my stone, I need to remember to leave it in the oven during the preheat. Otherwise, baking always takes longer than expected. Once the cookies were finally done, I sprinkled them with a bit of icing sugar.
As an impatient person, it’s nice to bake something that tastes best warm and fresh out of the oven. This sounds absurd, but I think I should’ve left the cookies in the oven for a few minutes longer. They were almost too gooey in the centre. Otherwise, they were full of fudgy goodness. The chocolate, pecan, cinnamon, and banana created the perfect cookie combination, and it was impossible to eat only one.