Chocolate Chip Crescent Cookies.  These melt in your mouth buttery cookies are loaded with chocolate chips and a dash of banana flavoring and are covered with powdered sugar.  They are so unbelievably good that they did not last a day at my house, so you

Chocolate Chip Crescent Cookies. These melt in your mouth buttery cookies are loaded with chocolate chips and a dash of banana flavoring and are covered with powdered sugar. They are so unbelievably good that they did not last a day at my house, so you

Chocolate Chip Crescent Cookies

These melt in your mouth buttery cookies are loaded with chocolate chips and a dash of banana extract, and are covered with powdered sugar. They are so unbelievably good that they did not last a day at my house, so you may want to make a double batch. They would be a perfect addition to your holiday table dessert or the perfect accompaniment to your morning coffee or your afternoon tea. The banana flavoring brought the cookies to another level of flavor. These are a little slice of heaven!

Keep in an air-tight container and they will last for up to two weeks.

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Cream the butter and icing sugar in a mixer for 2 minutes.Add the egg yolk, baking powder and banana flavoring and beat for 30 seconds to incorporate the batter.Gradually add in the flour and knead well (using your hands), ending up with a dough that is neither too soft nor too firm.

Scoop 2 tablespoons of the dough and roll it into a short log and then bend around the edges creating a crescent shape.Place on a parchment lined cookie sheet. Keep the cookies a bit apart from one another.

Bake for about 18-20 minutes until the cookies slightly change color. Be careful not to burn the edges.

Remove from the oven and sift icing sugar over the cookies. Allow time for the cookies to cool down

Individually dip each in icing sugar. Repeat the sugar dipping procedure one more time.

 

 

Ingredients:

  • 2 teacups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teacup icing sugar (powdered sugar)
  • 1 egg yolk
  • 1 teaspoon banana extract
  • 400 g. /14 oz. semisweet chocolate chips
  • 1 cup/227 g. / 8 oz. butter, softened
  • 11/2 cups icing sugar, to dust the cookies

Directions:

  1. Preheat the oven to 180°C/350°F.
  2. Cream the butter and icing sugar in a mixer for 2 minutes.
  3. Add the egg yolk, baking powder and banana extract and beat for 30 seconds to incorporate the batter.
  4. Gradually add in the flour and knead well (using your hands), ending up with a dough that is neither too soft nor too firm.
  5. Add the chocolate chips to the dough and need one more time to incorporate the chocolate chips into the dough.
  6. Scoop 2 tablespoons of the dough and roll it into a short log and then bend around the edges creating a crescent shape.
  7. Place on a parchment lined cookie sheet. Keep the cookies a bit apart from one another.
  8. Bake for about 18-20 minutes until the cookies slightly change color. Be careful not to burn the edges.
  9. Remove from the oven and sift icing sugar over the cookies. Allow time for the cookies to cool down.
  10. Store the cookies in an air-tight container. Enjoy!!

Note: A teacup is 200 ml

You might also enjoy our Maamoul Bil Fistok(Pistachio Maamoul)

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