Martha Stewart Banana Walnut Chocolate Chunk Cookies Recipes

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

WALNUT BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
• Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

MARTHA STEWART BANANA-WALNUT CHOCOLATE CHUNK COOKIES

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.

MARTHA STEWART'S CHOCOLATE CHUNK COOKIES

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.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

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

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.