Whenever my husband sees me making cookies, he asks, “Am I allowed to have one . . . or are they all going out?”
You see, the minute I hear there’s something to celebrate, I bake cookies. If a friend has just bought a new home, or found out about being pregnant, or inked a business deal — they’ll be getting cookies from me!
By the same token, the minute I hear any sad news, I start baking. Now, of course I am always hoping for good reasons to bake, not bad or sad ones.
That said, even if a friend is simply feeling blue, they’ll be getting some cookies from me.I try to make cookies that match with the recipient’s mood. I will make a different batch based on whether I think my friend needs some spice, a little chocolate, a bit of crunch . . . or just good old comfort.
I made these Double Chocolate Avocado Cookies for a friend who loves things with a culinary twist and who needed a lift in her day. The avocado in these cookies adds a yummy creaminess and a soft, cake-like texture. It’s a “healthy-twist” and it’s divine!
How about an avocado menu for a casual weekend dinner party? These cookies are the perfect dessert, and below are a handful of other delicious avocado recipes — avocado appetizers, avocado bread, avocado entrées, and more!
P.S. My husband would probably grumble that he doesn’t get to sample the cookies before they go out . . . but usually he does! I swear!
Here are some of my other favorite avocado recipes:
Avocado Fries with Agave Chipotle Yogurt Dip
Citrus Avocado Salsa with Cilantro Sautéed Whitefish
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
- 2-1/3 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter softened
- 2/3 cup mashed ripe, avocado (about 1 medium avocado)
- 2 tablespoons olive oil
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2-1/2 cups semisweet chocolate chips or chunks
Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper. Set aside.
In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In another medium-sized mixing bowl, use an electric mixer with the paddle attachment (or a wooden spoon and muscle), to cream the butter with the avocado, olive oil, and sugars. Mix until it's very smooth and slightly lighter in texture. Add the egg and vanilla and mix to blend. Then add the flour mixture and only mix until it's incorporated.
Fold in the chocolate chips or chunks.
Use two small spoons or a 1-3/4-inch cookie/ice-cream scoop, to shape the batter into balls. Place them on the parchment-lined baking sheets as you go, about two inches apart. Gently press each one down a bit, to flatten them just slightly.
Bake the cookies for about 12 to 15 minutes. They should be very soft when they are removed from the oven, and will firm up as they cool.
Let them rest on the baking sheets for at least 10 minutes and then move them to a cooling rack or a large plate.
I like these cookies to be on the big side -- feel free, though, to make them any size you'd like!
And if you're as into avocados as I am, you should check out California Avocados Direct. You'll love it!