Chocolate Chip Avocado Cookies



  • 2 1/4 cups all-purpose

  • 1/2 teaspoon baking soda

  • 1 stick unsalted butter, room temperature

  • 1 avocado smashed

  • 1/2 cup granulated sugar

  • 1 cup packed light-brown sugar

  • 1 teaspoon salt

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 2 cups (about 12 ounces)
    semisweet and/or milk chocolate chips

Preheat oven to 350
degrees. In a small bowl, whisk together the flour and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the
butter with both sugars; beat on medium speed until light and fluffy. Reduce
speed to low; add the salt, vanilla, and eggs. Beat until
well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in
the chocolate

Drop heaping
tablespoon-size balls of dough about 2 inches apart on baking sheets lined with
parchment paper.

Bake until cookies are
golden around the edges, but still soft in the center, 8 to 10 minutes. Remove
from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire
rack, and let cool completely. Store cookies in an airtight container at room temperature
up to 1 week.