Chocolate Avocado Cookies
1 ⁄2 cup (I stick) butter
3 (one-ounce) unsweetened Baker’s Chocolate squares chocolate
3 ⁄4 cup white sugar
1 cup brown sugar, ﬁrmly packed
2 large eggs
1 teaspoon vanilla
1⁄2 teaspoon salt
1 teaspoon baking powder
1 large or 2 medium mashed avocado
3 cups ﬂour
1 cup (6 oz bag) semi-sweet or 60% cocoa chocolate chips
Preheat oven to 350 degrees.
Melt the butter and chocolate squares in a microwave-safe bowl in 30 second increments until melted, or melt butter and chocolate in a saucepan on the stovetop on medium heat, stirring frequently. Let mixture cool down.
Meanwhile, in a mixing bowl, combine white and brown sugar until uniform light brown color. Add eggs and vanilla, beating until light and ﬂuffy.
Mash avocado until pureed. Add to mixture, blending well.
Add cooled chocolate and butter combination and mix.
Combine flour, salt and baking powder, and add to batter mixing until thoroughly combined. Stir in chocolate chips by hand. Drop the dough by rounded teaspoons onto cookie sheets, greased or lined with parchment paper.
Bake at 350 degrees for 12 to 14 minutes, or until the cookies feel dry when lightly touched on the top. Do not over bake or cookies will come out too dry.
Remove the cookies to a wire rack to cool then store in sealed container to keep moist. Yield: 4 to 5 dozen cookies.