I have a problem: I love avocados. Well, that's not the main issue, but the fact that I buy more than is necessary (4 for $5! Curse you, Ralph's) leaves me scrambling to use them up before they go bad. And they go bad fast.
I've used avocados in as many recipes as I can: guacamole, sandwiches, quesadillas, pasta, and...
CHOCOLATE CHIP COOKIES?!!
Yes, it works! Because of their neutral flavor and natural fats, avocados are a wonderful substitute for butter in baked goods. Although I did use some butter in this recipe, the addition of the avocado reduced my need for the ingredient by 50 percent. No funky tastes- just pure and wholesome cookies.
|AT&C all the way, baby!|
makes about 40 cookies
8 tablespoons unsalted butter, room temperature
1 ripe avocado
3/4 cup brown sugar
3/4 cup granulated sugar
2-1/2 teaspoons vanilla extract
2-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup toffee, chopped
1/2 cup chocolate chips
1. Using an electric mixer, cream the butter, avocado, brown and granulated sugar until smooth.
2. Add the eggs and vanilla extract, and mix well.
3. Mix in the flour, salt, baking soda, and baking powder.
4. Use a spatula to mix in the toffee and chocolate chips.
5. Cover the dough and refrigerate for at least 1 hour.
6. Preheat the oven to 325ºF. Use two spoons to scoop out and place the cookie dough on a parchment-lined baking tray. Use your fingertips to flatten the cookie dough slightly. (If the dough still feels sticky, roll the dough in some flour)
7. Bake for 14 minutes. Remove and let cool before serving.
So don't be a testicle: get baking! :D