With Sweet Dreams and Even Sweeter Days

Monday, April 23, 2012

Banana Walnut Chocolate Chunk Cookies

Every once in a while, I get into a baking funk.

It seems to be when I get overwhelmed and everything stresses out a little bit and even the though of putting some melted chocolate onto some Oreos seems like far too much effort for an afternoon.

And then out of nowhere, I find I'm back in the kitchen and ready to go again.  And truth be told most likely what breaks me out of the funk is my favorite treat to make.... cookies.

All it takes is one cookie fresh from the oven to make me swear to myself that I will never ever eat a pre-processed baked good again.

I have nothing against them.  At all.

It's just, at one point in your life you have to experience the bliss of

Oven + Cookie Dough + 12 minutes + Mouth

You cannot beat it.  Trust me on this one.

These cookies are positively to die for.  Banana bread and chocolate cookies combined into one treat, soft and pillowy, nutty and chewy, but most of all utterly delicious.  

And of course the perfect thing to get me (or anyone!) back into the kitchen.

Make them.  Share them.  Love them.


Banana Walnut Chocolate Chunk Cookies
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Servings: 2-3 dozen

- 1 cup flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 sticks unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large or 1 1/2 small)
- 8 oz chopped chocolate (I used a mixture of dark and milk - whatever floats your boat)
- 1/2 cup of roughly chopped walnuts, toasted

Preheat oven to 350 degrees F.  

To toast nuts, spread on a baking sheet and toast for 6-8 minutes, stirring once, until golden and fragrant.  Let cool completely.  Chop.

To make cookies Preheat oven to 375 degrees F.  Whisk together dry ingredients (flour to baking soda) in a bowl and set aside.  Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until well combined.  Reduce speed to low.  Add egg and vanilla. Beat until combined, scraping down the sides of the bowl as needed.  Mix in banana.  Mix in flour until just combined.  Stir in walnuts and chocolate chunks.

Dough dough onto baking sheets lined with parchment paper or silicon baking mats using a 1 1/2 inch ice cream scoop, spacing them approximately 2 inches apart.  Bake 11-13 minutes (rotating the sheet halfway through) until golden and just set.  Let cool on baking sheets on wire rack for 5 minutes.  Then transfer the cookies to the wire rack to cool completely.  

Store in an airtight container at room temperature.

Recipe adapted from: Martha Stewart's Cookies

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