There are infinite variations of chocolate chip cookies even though all of them start with the same basic ingredients—butter, flour, eggs and sugar. I went through an obsessive phase baking batch after batch tweaking and adjusting in an effort to make what I thought was the perfect cookie. Now I realize this was an impossible goal considering I can never decide—thick and chewy or thin and crispy.
Chocolate chip cookies are very adaptable taking on all sorts of additions from nuts to bananas. This recipe first caught my eye years ago, and finally I gave it a try. These chocolate chip banana walnut cookies had a soft, almost cake-like texture punctuated by toasted nuts and chocolate chunks. Eaten warm from the oven, they were best described as banana bread in cookie form.
Chocolate Chip Banana Walnut Cookies
Adapted from Martha Stewart Living September 2006
Makes about 18 cookies
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1-1/2 sticks) unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
3/4 cup mashed ripe banana
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, roughly chopped into 1/4-inch chunks
1/2 cup toasted walnuts, roughly chopped
In a medium bowl, combine the all-purpose flour, whole-wheat flour, salt and baking soda.
In the bowl of stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla extract. Stir in the mashed banana and oats. Fold in the dry ingredients until just combined. Stir in the chocolate chips and walnuts. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour.
Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
Drop the dough by the scant 1/4-cup spacing 3 inches apart on the sheet pan. Bake for 12-15 minutes until the cookies are golden brown. Cool on the sheet pan for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.