1 1/2 cups finely shredded carrots (1 1/2 to 2 large carrots)
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed dark brown sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups semisweet chocolate chunks
1 cup coarsely chopped walnuts, toasted*
1 tablespoon coarse sea salt
1. Heat oven to 375°F. Place shredded carrots in several layers of paper towels; squeeze well to remove excess liquid. Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda and salt in medium bowl.
2. Beat butter and brown sugar in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. At low speed, slowly beat in flour mixture; stir in chocolate chunks, carrots and walnuts. Drop 2 tablespoons dough per cookie onto parchment paper-lined baking sheets; lightly sprinkle with sea salt.
4. Bake 9 to 10 minutes or until lightly browned. Cool on baking sheet on wire rack 2 minutes. Place cookies on wire rack; cool completely.
4 dozen cookies
PER COOKIE: 150 calories, 9 g total fat (4.5 g saturated fat), 2 g protein, 17.5 g carbohydrate, 20 mg cholesterol, 195 mg sodium, 1.5 g fiber
TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.