Banana Chocolate Cookies

Here is the recipe of the cookies made during a live Instagram that many of you asked me for.

I might even sell them online who knows, but before I start this adventure, I'll do a little survey first.

For a year, I subscribed to the Qui Toque service (which I liked very much by the way) and I had stored a good quantity of sesame seeds.

So much that I couldn't sell it. And then I had the idea to make cookies, and there came back a combination with banana, reminding me of the doughnuts my mom used to make me.

I started from a recipe base that has become one of my classics: the cookies from the "Hamburger and croissant" website.

I adjusted it so that the banana replaced some of the butter, the sesame and almond powder replaced the flour, and I also de-sugared it slightly.

The result is perfect: good big cookies that are soft at the heart, slightly crunchy on the surface and not too sweet.

Be careful not to beat for more than 30 seconds at each stage, otherwise the cookies will spread out during baking. The ingredients should be barely incorporated to remain well-bonded when they come out of the oven.

Ingredients for 25 cookies

- 120g ripe banana (=1 banana)

- 110g butter (mild or half-salted)

- 1 egg

- 300g brown sugar

- 360g flour (T65)

- 80g almond powder

- 80g golden sesame seeds

- 200g dark chocolate bar

- 1 teaspoon baking soda

- 1 cc of yeast

- 1 teaspoon of salt (except if semi-salted butter)

Preparation

1. Remove the butter in advance so that it is soft or soften it in the microwave at 180W for 45 seconds.

2. Mash the banana with a fork in a food processor (or in a salad bowl).

3. Add the butter and sugar.

4. Blend in the sheet (or with an electric mixer) for 30 seconds.

5. Add the egg and mix for another 30 seconds.

6. Add flour, baking soda, salt, almond powder, golden sesame and mix for another 30 seconds.

7. Cut the tablet into small pieces, fold them into the dough and mix for 30 seconds.

8. Prepare two baking trays and cover them with baking paper.

9. Preheat the oven to 140°C.

10. Using an ice cream scoop or a tablespoon, mould balls of dough.

11. 11. Place them on the baking trays, spacing them slightly apart as they will spread out a little when baking.

12. Bake for 20 to 25 minutes depending on your oven: the cookies should be lightly browned.

13. 13. Leave to cool so that they harden a little before serving, or if you can resist, you can serve them in the oven for a few minutes.

14. If you wish to store them in an airtight box: wait until they have completely cooled down (otherwise condensation will make them soft).

If you test this recipe, feel free to send me your photos and reviews.