BANANA-WALNUT CHOCOLATE CHUNK COOKIES
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
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.
ULTIMATE CHOCOLATE CHIP COOKIES
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
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
CHOCOLATE CHUNK COOKIES
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
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
MARTHA STEWART BANANA-WALNUT CHOCOLATE CHUNK COOKIES
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
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
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
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.
MARTHA STEWART'S CHOCOLATE CHUNK COOKIES
Make and share this Martha Stewart's Chocolate Chunk Cookies recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
- Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
- Add flour mixture in two batches; mix until just combined.
- Mix in chocolate.
- Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
- Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
- Transfer parchment and cookies to a wire rack to cool completely.
- Cookies can be kept in an airtight container at room temperature for up to 4 days.
Nutrition Facts : Calories 156, Fat 7.8, SaturatedFat 4.8, Cholesterol 19.7, Sodium 105.3, Carbohydrate 20.2, Fiber 0.8, Sugar 13.6, Protein 1.5
BANANA-CHOCOLATE BREAD
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
- Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
- Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 389 g, Fat 18 g, Fiber 3 g, Protein 5 g, SaturatedFat 10 g
PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
- Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
- Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
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
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.
BANANA-WALNUT LOAF
You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
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