In olden days, recipes were sometimes created with unusual combinations of ingredients because “you made do with what you had on hand.” One of my favorite Rescued Recipes featured in this column was a homemade Mounds Truffles made with mashed potatoes and chocolate chips. Another ingredient that seems like an odd paring with chocolate is avocado. But in fact, it’s magic! You’ll never taste the avocado because the powerful profile of chocolate overpowers it. But what avocados will do is deliver a smooth and rich texture that you don’t always find in a chocolate cookie. Make them for family and friends; tell them you “just made do with what you had,” and watch their reaction to these decadent delights.

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Double Chocolate Avocado Cookies

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Servings

Ingredients

• 1/2 cup butter (1 stick)
• 3 (one-ounce) unsweetened Baker’s chocolate squares
• 3/4 cup white sugar
• 1 cup brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 large mashed avocados (could also use 2 medium avocados)
• 3 cups flour
• 1 cup semi-sweet or 60% cocoa chocolate chips

Servings Ingredients 1/2 cup butter (1 stick) 3 (one-ounce) unsweetened Baker’s chocolate squares 3/4 cup white sugar 1 cup brown sugar, firmly packed 2 large eggs 1 teaspoon vanilla 1/2 teaspoon salt 1 teaspoon baking powder 1 large mashed avocados (could also use 2 medium avocados) 3 cups flour 1 cup semi-sweet or 60% cocoa chocolate chips

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Instructions

1. Preheat oven to 350 degrees. Melt the butter and chocolate squares in a microwave-safe bowl in 30 second increments until melted, or melt butter and chocolate in a saucepan on the stovetop on medium heat, stirring frequently. Let mixture cool down. Meanwhile, in a mixing bowl, combine white and brown sugar until uniform light brown color. Add eggs and vanilla, beating until light and fluffy. Mash avocado until pureed. Add to mixture, blending well. Add cooled chocolate and butter combination and mix. Combine flour, salt and baking powder, and add to batter mixing until thoroughly combined. Stir in chocolate chips by hand. Drop the dough by rounded teaspoons onto cookie sheets, greased or lined with parchment paper. Bake at 350 degrees for 12 to 14 minutes, or until the cookies feel dry when lightly touched on the top. Do not over bake or cookies will come out too dry. Remove the cookies to a wire rack to cool then store in sealed container to keep moist. Yield: 4 to 5 dozen cookies.

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