These Cookies Have a Secret Healthy Ingredient, but You'd Never Know It
Chef Gaby Dalkin substitutes an avocado - packed with healthy fats and vitamins - for a stick of butter in her chocolate-chip cookies, and even the men in her life don't notice. REBDOOK.
Prep Time: 1 hour 10 minutes (includes chilling time)
Cook Time: 18-20 minutes per baking sheet
Total Time: 1 hour 30 minutes
Serves: 18 (makes 3 dozen cookies)
1 1⁄2 Hass avocado (4 1⁄2 ounces)
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups cups dark brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp coarse salt
1/2 tsp baking powder
1 1/2 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips
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Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.
Add the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt, and baking powder and slowly combine, making sure not to overmix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.
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Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Using a 2 tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2-1⁄2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough. You will bake 3 baking sheets total.
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Serve the cookies immediately or store in an airtight container in the refrigerator for 5 days or in the freezer for up to 3 weeks.
Excerpted from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day by Gaby Dalkin, Houghton Mifflin Harcourt, 2013.
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