While trolling on Facebook, I encountered an article about chocolate guacamole that actually made me gag a little bit. Don’t get me wrong, I’m as much of as an avocado lover as the next basic college student, but somehow the thought of mixing it with chocolate made me want to vom.
I decided to further investigate this super weird combination and it turns out there’s a bunch of different recipes that incorporate avocado into chocolate-based desserts. I chose to play it safe and start out with the basic chocolate chip cookie and my only advice is that you all must try it out.
It turns out that these cookies taste exactly the same, if not better, than regular chocolate chip cookies. They’re even a little bit healthier since they use the good kind of unsaturated fat from the avocados, instead of the saturated oil fat.
Avocado Chocolate Chip Cookie
- Prep Time:20 minutes
- Cook Time:10 minutes
- Total Time:30 minutes
- 1 1/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup mashed avocado
- 4 oz butter (room temperature)
- 1 cup light brown sugar
- 12 oz semi-sweet chocolate chips
- 1/2 cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
Preheat oven to 350ºF and line baking sheets with parchment paper. Set aside.
Combine flour, baking soda, and salt in a medium size bowl. Set aside.
Beat mashed avocado and butter in a stand mixer until smooth and creamy.
Add the brown and white sugar and mix until well combined.
Add egg yolks, one at a time, and mix until well blended.
#SpoonTip: Don’t be discouraged by the color of the dough. Trust me, it’s good.
Gradually add flour mixture.
Stir in chocolate chips.
Using small ice cream scooper, scoop dough onto prepared sheets and slightly press down with your fingertips.
Bake for about 10-12 minutes or until golden brown.
Let cool 2-3 minutes before serving.
#SpoonTip: Serve warm with a cold glass of milk.