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 do 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 extract will take the cookies to another level of flavor, they are a little slice of heaven! Watch the video tutorial

Chocolate Chip Crescent Cookies (Video)

The cookies have a crumbly and buttery texture, and are rolled in a snowy powdered sugar; the chocolate chips in every bite make them more addictive.  They have always had a special presence on our holiday buffet. And I guess they are going to be your new favorite holiday cookies if you ever make them.

Other ideas!

• Swap out chocolate chips for walnuts, pecans, almonds or macadamia. I would recommend that you toast the nuts before adding them to the dough.
• Swap out both chocolate chip and  nuts, and add a pinch of cardamom for a pleasant undertone taste!
• You can even add a pinch of cinnamon powder to the powdered sugar for a deeper taste.

A Tip for better looking cookies!

Using a tea strainer, sift the cookies with powdered sugar while they are still warm, other wise the powdered sugar won’t stick.  Allow time for the cookies to cool down, then individually, repeat the sugar sifting procedure to give it that snowy effect!

And now let’s get started!

Cream the butter and powdered 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 the powdered sugar over the cookies while they are still hot. Allow time for the cookies to cool down, then individually, repeat the sugar sifting procedure.

Transfer them to a serving tray!! A taste to remember!!

These easy yet elegant cookies are a must on our holiday dessert table; perfect for setting out on the counter to be enjoyed by your family throughout the holiday season. They bring joy to kids and grown-ups and everyone raves about how good they are! The smell is beyond amazing, and it’ll be difficult to resist! Watch the video tutorial above!

The recipe can be doubled or tripled easily to feed a large crowd!

Storage: Store the cookies in an air-tight container, and they will last for up to two weeks!! Enjoy!!

• Author:Hadia Zebib Khanafer, 
• Recipe: Chocolate Chips Crescent Cookies
• Prep Time: 15 minutes
• cooking time:20 minutes
• Serving: About 20 pieces

Ingredients

• 2 leveled cups / 250 g. all-purpose flour
• 2 leveled teaspoons baking powder
• ½ cup / 50 g. icing sugar (powdered sugar)
• 1 egg yolk
• 1 teaspoon banana extract, or vanilla extract, but I would recommend banana extract
• 200 g. /7 oz. semisweet chocolate chips
• 190 g.  / 6.7 oz. butter, softened
• 11/2 cups / 65 g. 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 chip to the dough and knead 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. Watch the video tutorial!

Looking for more holiday cookies? Try these!!

• Maamoul Bil Fistok, Pistachio Maamoul

• Almond Paste Stuffed Cookies

• Date Filled Ghraybeh

• Black and White Pinwheel Cookies

A teacup is 200 ml

The recipe for the "Chocolate Chip Crescent Cookies" was posted on December the 25 th, 2014! The photos and text were updated on December the 8th  2019.

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine