It's a hit again. So far the score is 4-1, hits verus misses wise. I'm glad my copy of Martha Stewart's Cookies worked its charm with this banana walnut chocolate chip cookies. Other than using over-riped bananas solely for banana breads/cakes, there is a new option for me now.
There is something about this cookie. It isn't quite the usual cookie that one would expect. Most of the time, I'm expecting cookies to be either chewy, crunchy, sandy, crumbly or perhaps sometimes cakey. This cookie doesn't fit the bill and it is more like soft and moist bite-sized banana bread/muffin.
My younger brother isn't used to this kind of texture but Stephanie says its good, tasting like cookies from Pepperidge. For me, I would give the thumbs up! Glad I discovered a different kind of cookie.
I will be submitting this entry to this month's Aspiring Bakers # 5 - Fruity March.
Banana Walnut Chocolate Chip Cookies (Recipe adapted from Martha Stewart's Cookies)
Serving size: 36 - 40 cookies
Taste and texture: Mini, moist banana bread-like cookies with a oaty-nutty taste.
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
5) Mixing bowls
6) Wire rack
8) Baking trays/ cookie sheets
9) Baking / parchment paper
240g plain flour
1 tsp salt
1/2 tsp baking soda
160g unsalted butter, softened at room temperature
75g castor sugar
75g brown sugar
50g whole egg, lightly beatened
1 1/2 tsp vanilla
160g mashed, very ripe/over-riped bananas
85g rolled oats
175g chocolate chips or coarsely chopped semiweet chocolate
75g chopped walnuts, toasted
Making the Cookies:
Preheat oven - Preheat oven to 190 degrees C.
Toasting the walnuts - Toast walnuts at 190 degrees C for about 10 minutes to bring out its fragrance. Set walnuts aside to cool.
Mix dry ingredients - Sift flour, salt and baking soda into a mixing bowl. Stir with a balloon whisk to distribute them evenly.
Cream butter - Beat the butter with both sugars on medium speed for 2 minutes until butter mixture is fluffy. Volume of butter-sugar mixture should increase noticeably.
Making the cookie dough - Add in beaten egg and vanilla to creamed butter mixture. Beat until well combined. Next, stir in flour mixture and beat on low speed briefly until flour disappears. Scrape the sides and bottom of bowl well with a spatula.
Mash bananas using a fork. Fold in the mashed bananas to the flour-butter batter and mix well. Lastly, mix in the oats, chocolate chips and chopped walnuts with a wooden spoon or spatula.
Baking the cookies - Place heaped tablespoons of dough onto baking trays lined with baking/parchment paper, leaving some space (about 1.5 inch) between each cookie and bake for 12-13 minutes at 190 degrees C. Allow cookies to cool for about 3-5 minutes on tray before transferring to wire rack. When cookies have cooled completely, store them in air-tight containers.
1) For a nuttier aroma, substitute 80g of plain flour with whole wheat flour.
2) Cookies are meant to be muffin/bread like. If baked slightly longer, the cookies will just turn out dry and would not be crunchy.