I am about to let you all in on my deepest, darkest secret- An original recipe that I have been holding so close and dear to my heart for the longest time, not wanting to share it with anyone. I’ve been selfish, yes, but it’s just so darn special to me that I’ve been afraid to set it free.
What if people laugh at me? What if they think I’m a fool? What if…
ever since I started typing…
Say what?! Avocado in a cookie? Ewww….
So here it is, my new friends…please be kind to this precious bundle of joy and know that a tiny piece of me will be with you whenever, if-ever you choose to make them. Cheers.
**Abbey’s Brown-Butter-Avocado-Chocolate Chip Cookies or Avocookies
(yes, yes, been making them for years but still don’t have a proper name for them…)
-1 cup All Purpose Flour
-1 1/4 cup Whole Wheat PASTRY Flour
-1 tsp. Baking Soda
-1 tsp. Kosher Salt
-1 Stick Unsalted Butter, browned then cooled
-1/2 a Large Hass Avocado, pureed
-3/4 cup White Sugar
-3/4 cup Light Brown Sugar
-1 tsp. Vanilla Extract
-2 Large Eggs
-1 12oz Bag of Semi-Sweet Chocolate Chips
*Preheat oven to 375* In a large bowl, mix the dry ingredients. In the bowl of your standing mixer with the paddle attachment, beat the cooled, browned butter with the avocado puree, sugars and vanilla until well combined. Add the eggs, one at a time, until fully incorporated. With the mixer on low speed, slowly add the dry ingredients. By hand, stir in the chocolate chips. Refrigerate the batter for at least an hour, but all day or overnight works best. Using 2 large spoons, spoon the batter onto parchment-lined cookie sheets an inch or so apart from each other. Bake for 10-12 minutes, or until the tops are golden brown and the middle is no longer oozy, and switching the placement of your cookie sheets to ensure even baking.
(*note-I usually can count on 20 large cookies. And please note that these are soft, slightly chewy cookies so don’t over-bake them waiting for them to firm up. Also note that allowing the batter to cool before you bake them helps the avocado oxidize and make brown cookies instead of green ones, plus it also firms up the batter.)
(*Darn, another note-I buy a lot of avocados whenever they’re really cheap and if any of them get too ripe for slicing, I puree them and freeze them in individual zip bags so I can make these whenever I get the urge.)