Avocado Chocolate Chip Cookies
Make a classic cookie with an interesting new ingredient. Gaby Dalkin’s obsession with avocados brings you this delicious dessert.
- 1/2 Cup unsalted butter (at room temperature)
- 1/2 Cup mashed avocado
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 1/2 Teaspoons vanilla extract
- 2 1/2 Cups all-purpose flour
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 2 Cups Chocolate Chips
Preheat your oven to 325 degrees F
Cream together the butter, avocado and sugars in a mixer for 3-4 minutes.
Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Add the flour, salt, baking soda and baking powder and mix on low until everything is evenly incorporated.
Using a spatula, fold in the chocolate chips.
Chill the dough in the refrigerator for at least 1 hour.
Using a cookie scoop, scoop out 12 cookies and place them on a parchment lined baking sheet. Using a clean hand, gently press down on top of each cookie to flatten it slightly.
Transfer the baking sheet into the oven and bake for 13-14 minutes until just slightly golden around the edges. Remove the cookies from the oven and let rest for a few minutes before transferring to a cooling rack.
Repeat this process with the remaining dough.
Store the cookies in an air tight container in the refrigerator for up to 3 days.