AVOCADO CHOCOLATE CHIP COOKIES
Servings 18 cookies
Ingredients
- 1 1/4 cups whole wheat flour white
- 1 cup all-purpose flour (you can also use 2 1/2 cups of the white whole wheat flour and omit the all-purpose flour, if desired)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup avocado finely mashed, from 1 large, ripe avocado
- 4 oz butter room temperature
- 1 cup brown sugar
- 1 pkg 12 oz semisweet chocolate chips
- 1/2 cup sugar
- 2 egg yolks from 2 large eggs (save whites for another purpose or discard)
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- Combine the flour, baking soda, and salt in a medium-size bowl. Set aside.
- In the bowl of a stand mixer, beat the mashed avocado and butter until smooth and creamy, about 30 seconds. Add the brown and white sugar and mix on medium speed until fluffy and well combined.
- Add egg yolks, one a time, mixing well after each addition. Add vanilla
- With mixer on low speed. slowly add flour mixture. Beat just until all flour is incorporated. Stir in chocolate chips.
- Using a small ice cream scoop, scoop up dough into rounded mounds on prepared sheet pans, spacing mounds two inches apart. Flatten slightly with your fingertips.
- Bake for 14-16 minutes or until golden brown.
- Cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely. Store in an airtight container.
Notes
Serving Suggestion: Serve with tall glasses of ice cold milk or hot, steaming mugs of coffee. Note: *White Whole Wheat Flour is readily available at larger grocers and has all the nutritional benefits of regular whole wheat flour. ** Baking is an exact science. 1 large avocado is approximately 1/2 cup. Be sure to measure. If you have a bit of extra avocado reserve it for another use (it makes a wonderful sandwich spread).