They would’ve been chocolate, banana, and pecan if pecans were readily available in Italy but Yotam already had that covered in the recipe so feel free to switch between the two nuts, or go all out and use chopped macadamia nuts as well. I felt that the icing sugar called for towards the end wasn’t necessary at all since the cookies have great flavor from the chocolate chips and banana. I LOVE these, but there are a few things about the recipe that I definitely did not.
Firstly, the time involved. Between chilling the dough and eventually rolling it into balls, this is not a lickety-split kind of cookie; plus, after they’re shaped, they need to firm up in the fridge again for another 60 minutes. Make the dough the night before. The next day, let the dough sit out at room temperature until it’s easy to work with.
Secondly, it’s a sticky mess rolling the dough into balls. Use a small cookie scoop instead. Even if I was shorted 3 cookies from the total yield of 24, my #40 scoop (1.5 tablespoon capacity) made quick work of it.
Thirdly, I won’t stand for cookies that need to be devoured within a day of baking. It just doesn’t work that way during the holidays. I keep these in an airtight container in the fridge. To enjoy them properly, they go in the microwave for 15 seconds. The recipe can be found here.
With some of these in the freezer, rolled and ready to bake, cookie production is officially over for the rest of the month. Santa visited us early this year so I’m off to ride my new bike!