Ingredients
- 200g walnuts
- 120g cake flour (or substitute w/ 100g AP flour + 20g corn starch)
- 200g all purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 80g white sugar
- 70g brown sugar
- 12 tbsp (130g) unsalted butter
- 2 eggs (beaten)
- 1/4 tsp vanilla extract
- 150g dark chocolate morsels
- 3 ripe bananas (cut into 1 inch pieces)
Steps
- Put walnuts in boiling water and boil for 3 minutes. Rinse with cold water and drain.
- Stir fry walnuts in a pan on low heat until dry, then transfer to a baking sheet and bake in a single layer for 10 minutes at 300F. Set aside to cool completely.
- Combine AP flour and cake flour, cornstarch, baking powder, baking soda, salt, and whisk together.
- In a separate bowl, cut the butter into small pieces and add the white and brown sugar. Whisk using an electric mixer or stiff spoon until combined and creamy.
- Add in a quarter of the beaten eggs and mix well. Repeat until all the eggs are incorporated. Then mix in vanilla extract.
- Slowly pour in the dry flour mix, being careful to prevent clumping. Mix until mostly combined, where white flour is still visible.
- Add in cut bananas, walnuts, chocolate, and mix just enough to combine. You should have a dense dough at this point.
- Scoop dough into large balls and place spaced out on a baking tray. Rest in fridge for 1 hour to help keep shape when baking.
- Bake at 350F for 14 minutes until lightly browned on the outside. If not browned by that time, broiler may be used at the end for 2-3 minutes until just browned.
- Remove from oven and let cookies rest on a wire rack until cooled.