Riffing on one of my favorite cookie doughs, the one I use in SNC for the mesquite flour chocolate chip cookies, these decadent cookies get plenty of flavor and crunch from toasted walnuts and chopped banana chips. I have to admit, it was hard for me to resist adding even more ingredients (coconut, ground espresso, and on and on), but I fought the urge, and stopped short after the chocolate chips, oh and the wheat germ. Essentially I was on a bender in the bin section at the grocery store and these cookies were the result.
- 1 3/4 cups whole wheat pastry flour
- 1/2 cup (toasted) wheat germ
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- scant 1/2 teaspoon fine grain sea salt
- 1/2 cup unsalted butter
- 1 cup natural cane sugar (or brown sugar)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup banana chips, loosely chopped
- 1 cup chocolate chips
- 2/3 cup toasted walnuts, chopped
- Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
- Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
- In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts – mix just until everything is evenly distributed.
- Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 – 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks. And enjoy the final outcome!
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