Monday, 3 December 2012

Banana Walnut Chocolate Chunk Cookies

I try not to bake with butter (if I can help it) but when I saw this cookie recipe, that rule went right out of the window and I thought the calories here might be worth the while. This cookie recipe combines two of my favourite packs into one – chocolate chip  cookie and banana bread. Walnuts and rolled oats also additional texture into each bite of the cookie. It also uses wholemeal flour, so at least I can console myself with the fact that its healthier in some ways.

The texture of the cookie is slightly crisp on the outside but fluffy on the inside. I doubled the baking soda to achieve an even more cake-like texture, upon the recommendation of others who have tried the recipe. I love the slight hint of banana, the richness of the chocolate and crunch of walnuts and oats all in one bite – totally divine and worth the calories.

Banana Walnut Chocolate Chunk Cookies (3 dozens)
A Martha Stewart Recipe
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda (I used 1 tsp)
  • 3/4 cup (1 1/2 sticks or 170g) unsalted butter, 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 (227 g) semisweet chocolate, coarsely chopped into 1/4-inch chunks
  • 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
  1. Preheat oven to 375 degrees F (190 degrees C). 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.
  2. 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.
Cook’s note: Use a ripe banana, which has more concentrated flavor than an unripe one.

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