New This Month

Banana-Walnut Chocolate Chunk Cookies

385

In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

  • Yield: Makes about 3 dozen

Photography: Victor Schrager

Source: Martha Stewart Living, September 2006

Ingredients

  • 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

Directions

  1. Preheat oven to 375 degrees. 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.

  2. 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 Notes

Use a ripe banana, which has more concentrated flavor than an unripe one.

Reviews Add a comment

  • kjudithk
    24 FEB, 2017
    Fabulous cookies! Such lovely flavors and textures!
    Reply
  • MS10746096
    30 SEP, 2015
    AMAZING! I used whole wheat pastry flour, added a tsp cinnamon & a little less salt. Everyone LOVED them! To people who complain about them spreading, try making the recipe as written, then go from there. Adding an extra banana will definitely alter the texture of this cookie, which was why I made it as directed & it came out just like the picture!
    Reply
  • smbreau
    10 JUN, 2015
    Wonderful recipe! Following the advice of other commenters, I used 2 bananas instead of 1 and refrigerated the dough for half an hour before baking. I also omitted the chocolate. The result is a lovely, cakey cookie that pairs well with coffee or tea. I will definitely make this one again.
    Reply
  • valzee
    26 MAY, 2015
    I have made these cookies more than 20 times and they are honestly amazing. Easy to make and as long as the recipe is followed they taste spectacular. The only thing is to be careful about how much vanilla extract you put in the cookies. Overall =10/10
    Reply
  • sapphirestitching
    19 FEB, 2015
    Well I did not have walnuts in my pantry so this is how I modified the recipe and had rave reviews over the final results! First off with walnuts being so expensive. I opted out with substituting with peanut butter chips instead. Instead of chunks of chocolate I used the mini Hershey kisses instead. I don't know if my oven was to hot or that the temp of 375 degrees is to hot. So I had my temp at about 360 degrees and the cookies were perfect. The turning of the sheets is necessary for perfection
    Reply
  • Sbagri
    13 JUN, 2014
    Ok. So I made it T to the recipe, except for using butter/parchment paper. The taste is HEAVENLY (add another banana for a string banana flavour). However, the batter spreads on the baking tray as soon as it is in the oven for 2-3 mins. Any help or suggestion for correction??? Final verdict, a must try!!!!!
    Reply
    • MS10333604
      23 SEP, 2014
      I fell in love with these cookies and make them every time I have overripe bananas. You have to chill the dough before dropping cookies on the baking sheet. I also use 2 bananas. I use less sugar and use bittersweet chocolate chips. Last time I didn't have the egg but started to make the dough already. Guess what, I think the cookies were even better without the egg. But I always chill the dough before baking. I don't normally time but probably from 30 min to 1 hour in the refrigerator.
  • PIE Lover
    5 JUL, 2013
    These cookies are heaven! The bananas and chocolate are the perfect combo on a winter night.
    Reply
  • PIE Lover
    22 MAR, 2013
    These cookies are like banana bread but, more chocolately. I didn't used the walnuts though. Rich chocolate mixed with bananas are the perfect flavor. These are better than regular chocolate chip cookies! I suggest that you should use dark chocolate!
    Reply
  • Valailuk Limtanakool
    19 FEB, 2013
    Cake like texture and taste awesome! With normal ice-cream scoop, I got 18 cookies. About 3 inches dia.
    Reply
  • OhSirop
    25 JAN, 2013
    One of my favourite chocolate chip cookies - love the cakey-ness and just a hint of banana flavour.
    Reply