Sinco De Cocoa Cookies

(from Ryan77’s recipe box)

Chocolate Avocado Cookies

Source: Joanne Fluke

Categories: Cookies

Ingredients

  • 1 ⁄2 cup salted butter
  • 3 one-ounce squares unsweetened chocolate (I used Baker's)
  • 3 ⁄4 cup white (granulated) sugar
  • 1 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 1⁄2 cup mashed avocado (that's 2 medium or 1 very large avocado)
  • 3 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F, rack in the middle position.

  2. Melt the butter with the squares of chocolate in a microwave-safe bowl on HIGH for 2 minutes. Stir smooth. Repeat if necessary.

  3. Let chocolate mixture cool on a cold burner.

  4. Combine the white sugar and the brown sugar in a mixing bowl. Stir until a uniform light brown color.

  5. Add the eggs, one by one, mixing them in after each addition.

  6. Mix in the vanilla extract, and beat the mixture until it’s light and fluffy.

  7. Mix in the salt and the baking powder, and beat until they’re thoroughly combined.

  8. Mash the avocado until it’s a smooth puree.

  9. Measure out a half cup of avocado mixture. Add it to the cookie dough and mix until it’s well blended.

  10. Feel the outside of the bowl containing the butter and the chocolate mixture. If it’s not so hot that it might cook the eggs, add it to the mixing bowl.

  11. Beat until everything is thoroughly incorporated.

  12. Add the flour, 1⁄2 cup at a time, mixing after each addition.

  13. Continue to mix until the dough is smooth and well-blended.

  14. Remove the bowl from the mixer and stir in the chocolate chips by hand. Stir until they’re evenly distributed throughout the cookie dough.

  15. Drop the dough by rounded teaspoons onto greased cookie sheets, cookie sheets sprayed with Pam or another nonstick cooking spray, or cookie sheets covered with parchment paper.

  16. Bake at 350 degrees F. for 13 to 15 minutes, or until the cookies feel dry when LIGHTLY TOUCHED on the top. Be careful doing this. They will be very hot. If the very top of the cookie feels dry, take them out of the oven immediately. Like brownies, you don’t want to overbake them.

  17. Cool the Sinco de Cocoa cookies on the cookie sheet for 5 minutes. This will firm up the bottom. Then remove the cookies to a wire rack to cool completely. (If you use parchment paper, you can just pull it off the cookie sheet and onto a wire rack.)

Email to a friend | Print this recipe | Back