Double Chocolate Chunk Cookies
With its dense flesh and high concentration of fats, an overripe avocado can be used in your next batch of cookies. These are rich, dense and intensely chocolate.
1/3 cup butter, at room temperature
1 very ripe avocado, pitted and mashed
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet or white chocolate chips or chunks
Per cookie: 131 calories, 5.5 g fat, (3.1 g saturated fat, 2 g monounsaturated fat, 0.3 g polyunsaturated fat), 14 mg cholesterol, 19.7 g carbohydrate, 1.7 g protein, 1.4 g fiber.
Preheat oven to 325˚F.
In a large bowl, beat the butter, avocado and sugars for 3-4 minutes, until pale and fluffy. Beat in the egg and vanilla.
Add the flour, cocoa, baking soda, baking powder and salt and stir or beat on low until almost combined; add the chocolate chips and stir just until blended.
Drop dough by the spoonful onto a parchment-lined sheet and flatten each slightly with your hand. Bake for 12-14 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes about 2 dozen cookies.