These cookies were created by Jim Webb, an original member of the Ottolenghi team along with Sami, Noam and Yotam. The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy. Itâs for this reason that theyâve never become a feature in the shops, particularly in the summer, where theyâd bend and break after an hour or two piled up in a bowl. There are worse things to happen, though, than to be told you need to eat a whole batch of cookies within a day or so of them being baked.
110g | unsalted butter, at room temperature, cubed |
110g | caster sugar |
1 | large egg, lightly beaten |
125g | plain flour |
½ tsp | baking powder |
20g | dutch-processed cocoa powder |
½ tsp | ground cinnamon |
Âĵ tsp | salt |
100g | chocolate chips (70% cocoa solids), or 100g dark cooking chocolate, cut into 0.5cm pieces |
50g | mashed banana (about ½ small banana) |
170g | pecan halves, finely chopped |
100g | icing sugar, for dusting |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #OttolenghicookoftheweekÂ
Be the first to add a cooking note