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
Ingredients
- 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
Method
- 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.
- 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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