Best Martha Stewart Banana Walnut Chocolate Chunk Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARTHA STEWART BANANA-WALNUT CHOCOLATE CHUNK COOKIES



Martha Stewart Banana-Walnut Chocolate Chunk Cookies image

Honestly, I'm not a big Martha fan. But a friend got me a free subscription to Martha's magazine. Normally I thumb through it and toss it within 2 or 3 minutes. One month, this recipe on the last page caught my eye. With a title like this, how could I not save it?!?! I just made it today (am actually in the middle of baking as I type) and it is AMAZING! If I had more chocolate, I'd be baking another batch instead of posting this....

Provided by LillyZackMom

Categories     Drop Cookies

Time 1h

Yield 48 Cookies

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1/2 cup mashed banana (appx 1 large banana)
1 cup old fashioned oats
8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch
1/2 cup coarsely chopped walnuts (Martha says to toast, I skipped that part)

Steps:

  • Preheat oven to 375.
  • Combine flours, salt, and baking soda in a small bowl. Set aside.
  • Put butter & sugars into bowl of electric mixer fitted with paddle. 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.
  • Using 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
  • Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
  • Can be stored in airtight containers up to 2 days if not all eaten immediately.

Nutrition Facts : Calories 97.8, Fat 6.5, SaturatedFat 3.5, Cholesterol 11.5, Sodium 65.5, Carbohydrate 10.3, Fiber 1.3, Sugar 4.6, Protein 1.6

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

Use very ripe bananas for moist cookies with lots of banana flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 cookies

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla
1 very ripe banana, slightly mashed
3/4 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
  • Whisk together the flour, baking soda, and salt.
  • In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
  • Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

BANANA-WALNUT CHOCOLATE CHUNK COOKIES



Banana-Walnut Chocolate Chunk Cookies image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

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

Steps:

  • 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 mediumspeed 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.
  • 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.

FARRO CHOCOLATE-CHUNK COOKIES



Farro Chocolate-Chunk Cookies image

There's whole-grain goodness, not to mention fruit and nuts, in every bite of these delightful treats. They also tout an added dimension of nutty flavor, thanks to the farro flour. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes about 40

Number Of Ingredients 11

3 cups farro flour, such as Hayden Flour Mills
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
2 sticks (1 cup) unsalted butter, room temperature
2 cups packed dark-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups coarsely chopped semisweet chocolate
1 cup coarsely chopped walnuts
1 cup coarsely chopped dried fruit, such as dates or raisins

Steps:

  • Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes. Add vanilla, then eggs, one at a time, beating to combine after each. With a mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts, and fruit; beat to combine.
  • Scoop 2-tablespoon mounds of dough onto parchment-lined baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 3 days.

WHITE CHOCOLATE-CHUNK COOKIES



White Chocolate-Chunk Cookies image

A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups old-fashioned rolled oats
2 cups good-quality white chocolate chunks
1 cup sweetened flaked coconut
1 cup golden raisins
1 cup coarsely chopped walnuts (about 4 ounces)

Steps:

  • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
  • Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.
  • Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

DOUBLE CHOCOLATE CHUNK COOKIES



Double Chocolate Chunk Cookies image

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
  • Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 42

Number Of Ingredients 11

2 2/3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate, chopped
1 1/2 cups chopped walnut or pecan pieces

Steps:

  • Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
  • Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
  • Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 189 g, Fat 11 g, Fiber 1 g, Protein 2 g

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 24

Number Of Ingredients 11

3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped

Steps:

  • In a bowl, whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
  • Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Nutrition Facts : Calories 331 g, Fat 16 g, Fiber 1 g, Protein 4 g

BANANA CHOCOLATE CHIP MUFFINS



Banana Chocolate Chip Muffins image

What's even better than banana bread? Banana bread with chocolate! Kids of all ages will clamor for these tasty breakfast bites.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 10

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
3 extra-ripe bananas, mashed (1 cup)
3/4 cup light brown sugar
1 stick unsalted butter, melted
1 large egg
1/4 cup milk
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
  • Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #drop-cookies     #desserts     #cookies-and-brownies     #gifts

Related Topics