Sunday, October 07, 2012

Banana-Walnut Chocolate Chunk Cookies

OK, I'm officially back in the swing of things with cooking. Baking on a Sunday? Check! Back to normal. I'm so happy.

So I had some overripe bananas and seriously considered making some banana bread... until I saw this recipe in my file. It's almost like banana bread with chocolate chips, but in cookie form. These are easy to make, difficult to screw up, and wonderfully delicious. Because they contain bananas (a fruit! potassium!), whole wheat flour, and oats, it is also easy to pretend that they are healthy. For that reason, I rate them excellent. I would definitely make these again.


Banana-Walnut Chocolate Chunk Cookies
Martha Stewart Living, September 2006

Use a ripe banana, which has more concentrated flavor than an unripe one. In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter -- (1 1/2 sticks) softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana -- (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate -- coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts -- (about 2 ounces) toasted

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Yield: 3 dozen

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