Saturday, May 1, 2010

Cookie Redemption

Thank you Martha. Thank you for helping me make up for the previous cookie catastrophe with these banana bread like chocolate chunk cookies. Now I should point out that I used semisweet chocolate chips because they were already in the pantry. I can only imagine that using chunks of a chocolate baking bar take these cookie up a notch. Not only were they simple to bake but they were so deliciously moist and perfectly textured that I couldn't stop reaching for another one!

Banana-Walnut Chocolate Chunk Cookies
Adapted from
1 cup all-purpose flour

1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) 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 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. Whisk together flours, salt, and baking soda in a small bowl; set aside.

2.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.

3.Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

4.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
5.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 (if you can resist!)

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