Wednesday, March 2, 2011
Have you ever wondered what might happen if a banana muffin took a walk on the wildside and hooked up with a chocolate chip cookie..and then had a baby? Me too! Well here is the answer..Banana walnut chocolate chunk cookies are the perfect offspring of such a union.
I had some seriously ripe bananas that needed to be used. I wasn't in the mood for muffins or bread so I decided to go the cookie route. I found the recipe over at Martha Stewart Recipes and got busy making them! The cookies are cake like,super soft,moist and a fantastic ratio of banana to walnut to chocolate flavor. I only changed one thing about the recipe and that was to use semi sweet chocolate chips instead of the chunks. My cookies didn't come out really puffed up like I thought they would. I'm thinking it was due to baking on a rather humid day. You need to pay attention to the timing on these. You want to pull them out right after the middle has set but hasn't turned dark brown yet..the line between those two is very short. I had a hard time getting them totally done in the middle while still maintaining the light brown color...but even the darker ones still tasted just as good. These are best eaten the same day you made them or the next. They get really moist after awhile and if you stack them in a container I would seperate the layers with parchment paper. Make sure you use very ripe banana's..those will give you a better concentrated flavor than unripe ones.
Banana-Walnut Chocolate Chunk Cookies
1 cup Flour
1/2 cup Whole-Wheat Flour..can use all white
1 tsp. Coarse Salt
1/2 tsp. Baking Soda
3/4 cup Unsalted Butter,softened
1/2 cup White Sugar
1/2 cup Packed Light Brown Sugar
1 Large Egg
1-1/2 tsp. Vanilla Extract
1/2 cup Mashed Ripe Banana
1 cup Old Fashioned Rolled Oats
8-ounces semi sweet chocolate,coarsely chopped into 1/4 inch chunks
1/2 cup Coarsely chopped Walnuts,toasted
Preheat oven to 375 or 190 celcius. Line cookie sheets with parchment paper and set aside. Whisk together flours, salt and baking soda in a small bowl;set aside. Place butter and sugars into the bowl of an electric mixer. Mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla and mix until combined. Mix in banana. Add flour mixture and mix just until combined. Stir in oats, chocolate chunks and walnuts.
Using a 1-1/2 inch ice cream scoop drop dough onto prepared cookie sheets about 2 inches apart. Bake cookies, rotating half way through,until golden brown and just set, about 12-13 mins. Let cool on sheets on wire rack for 5 minutes. Transfer cookies to wire racks and allow to cool completely. Cookies can be stored in airtight containers for up to 2 days.