Food + Wine

Abbey’s Working Title Cookies

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…

Sorry. That’s just what my brain has been saying
ever since I started typing…

What I am about to tell you may shock you, may appall you at first, and may even have you question my integrity. But let me assure you, I have been making the following recipe for years and have fooled and fully satisfied my non-foodie friends, father and redneck neighbors with their devious deliciousness.
I have developed a recipe for decadent, rich and moist chocolate chip cookies that are actually fairly healthy. OK, maybe not healthy, but healthier than the average decadent, rich and moist chocolate chip cookie. And I’ve done it by replacing more than half of the white flour with whole wheat flour and half of the butter with avocado puree.

Say what?! Avocado in a cookie? Ewww….

Sorry. That’s just what I’m imagining your brains are saying right now.

It’s awesome. You can barely taste the avocado and only taste it if you know it’s in there. Yes, avocados have fat but it’s mostly monounsaturated, which is more than I can say for my dear frenemy, butter. And since I’m taking half of the butter away, I brown what butter I am using so you get a much stronger butter flavor. And since I’m using whole wheat pastry flour, the texture of the cookie is still light.
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.)

Previous Post Next Post

You Might Also Like


  • Reply Chef E June 22, 2010 at 8:52 pm

    I assure you- you are completely and utterly insane, lol, because I would do it if I had thought of it and I am as zany as they come when it comes to making up it as I go, which is fun for me- I also saw someone made cupcakes with an avocado powder sugar decor on top, which did not sound great, but I will try most things at least once!

    Too bad I am not so great at making cookies, I may give them a try, as I always have them laying around!

  • Reply Everyday Champagne June 22, 2010 at 9:13 pm

    Ha! Good to know we're both insane, then 🙂
    I've made avocado ice cream before and it was amazing, avocado-cream cheese icing in place of a butter cream on cakes (which hass such a lovely light green color if you add a bit of lime juice-perfect for spring cupcakes), and spread it on bread in place of butter before too…it's such a great fruit that doesn't get a whole lot of versatility credit!

  • Reply @guacgrl June 23, 2010 at 7:30 am

    this recipe is amazing! it definitely shows how adaptable the avocado is, it makes any dish taste better, thank you for sharing this YUMMY cookies.

  • Reply Everyday Champagne June 23, 2010 at 10:43 am

    Thanks Guacgirl! I'm so happy you came to visit 🙂 I do love me some avocado…

  • Reply Tinky June 24, 2010 at 2:15 pm

    I THOUGHT I just left a comment but I can't find it; I hope this doesn't duplicate. ANYWAY, just wanted to say that these look amazing and your brain is amazing. Great idea!

  • Reply Abbey June 24, 2010 at 8:35 pm

    Thank you Tinky! Again…if only we were real neighbors- I'd bring you some:)

  • Leave a Reply