Best 5 Martha Stewart Banana Walnut Chocolate Chunk Cookies Recipes

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Martha Stewart's banana walnut chocolate chunk cookies are a classic and delicious treat that is perfect for any occasion. With their soft and chewy texture, sweet banana flavor, crunchy walnuts, and rich chocolate chunks, these cookies are sure to be a hit with everyone who tries them. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield perfect results every time. So gather your ingredients, preheat your oven, and let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 BREAD WITH CHOCOLATE CHIPS AND WALNUTS



Banana Bread with Chocolate Chips and Walnuts image

Provided by Marsha Klein

Categories     Bread     Chocolate     Fruit     Nut     Breakfast     Brunch     Dessert     Bake     Christmas     Valentine's Day     Banana     Walnut     Fall     Spring     Winter     Bon Appétit     Rhode Island     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch loaf

Number Of Ingredients 12

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
  • Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
  • Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

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.

MARTHA STEWART'S CHOCOLATE CHUNK COOKIES



Martha Stewart's Chocolate Chunk Cookies image

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

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 teaspoons pure vanilla extract
1 large egg
1 large egg white
12 ounces semisweet chocolate chunks (about 2 cups)

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

Tips:

  • Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
  • Use ripe bananas: Ripe bananas add sweetness and moisture to the cookies.
  • Chop the walnuts finely: Finely chopped walnuts will distribute evenly throughout the cookies.
  • Use a combination of chocolate chunks and chips: This will give the cookies a variety of textures and flavors.
  • Don't overbake the cookies: Overbaked cookies will be dry and crumbly. Bake them just until the edges are golden brown and the centers are still slightly soft.

Conclusion:

Martha Stewart's banana walnut chocolate chunk cookies are a delicious and easy-to-make treat. They're perfect for a quick snack or dessert. With their combination of sweet bananas, crunchy walnuts, and rich chocolate, these cookies are sure to be a hit with everyone who tries them.

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