Banana Walnut Chocolate Chunk Cookies

By maredan

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon coarse salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 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)
• 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Details

Servings 24

Preparation

Step 1

Preheat the oven to 375 degrees F. Whisk together both flours, salt, and baking soda in a bowl.


Put butter and both 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.


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 at room temperature up to 2 days.