Date Attempted: 4/10/16
Recipe Number: 19
review: would 100% make again. Let’s be real here it’s not like these cookies are healthy in any form of the imagination but dayummm are they good. In terms of the cookie world, they are a little cake-y for a cookie but there are worse things that can happen to a cookie. Also, they don’t really settle or change their shape when they bake. If you want flatter cookies then make them flatter when you put them on the baking sheet. I did bring them into work though and they were a raging success. Also C likes them and he’s the pickiest eater on the face of the planet so if he likes something then it’s got to be pretty good. I’m a fan that it uses avocado instead of any other kind of oil/fat. It pretends its healthy and even though it’s not, it still has good fats in it!
Remi’s Recipe (with modifications based on the one from cakenknife)
- 1 large avocado, ripe, peeled, pitted, and mashed well
- 1/4 cup granulated sugar
- 2/3 cup brown sugar, plus 2 tablespoons
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2 ounces dark chocolate chips (or semi-sweet, I used semi-sweet)
- 2 ounces white chocolate chips
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or grease with cooking spray. Set aside.
- In a small bowl, whisk together cocoa powder, flour, baking powder, and salt. Set aside.
- In a large bowl, mash an avocado, then stir in, sugars, egg, and vanilla until well-combined. There isn’t a real need to beat this mixture (I did and it didn’t turn out horrible but not needed). Stir in the dry ingredients until combined. Gently fold in the chocolate chips.
- Drop rounded 1 to 1 1/2 tablespoon dough balls onto the baking sheet. Note the dough will be pretty wet so you won’t be forming hard balls with the dough.
- Bake for 10-12 minutes, until the center is set. They will still be fairly soft. Allow to rest at least 10 minutes before eating.