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      Chocolate Chip Avocado Cookies

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      24664453_BG1.jpg








      Ingredients:



      • 2 1/4 cups all-purpose
        flour

      • 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
      chips.


      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.

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