Sinco de Cocoa Cookies (Chocolate Avocado Cookies)

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Sinco de Cocoa Cookies (Chocolate Avocado Cookies)

p. 41 Cinnamon Roll Murder
Joanne Fluke

Yield: 4 to 5 dozen


  • 1/2 c butter (1stick)
  • 3 one-ounce squares of unsweetened chocolate
  • 3/4 c sugar
  • 1 c brown sugar, packed
  • 2 eggs
  • 1 t vanilla
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 c mashed avocado (2 med. or 1 large)
  • 3 c flour, packed down
  • 1 c chocolate chips


Melt butter with chocolate in microwave for 2 minutes. (Or in saucepan) Let cool.
Combine white and brown sugar in mixing bowl. Add eggs, one by one, mixing in after each addition.
Mix in vanilla and beat until mixture is light and fluffy.
Mix in salt and baking powder until combined.
Mash the avocado until it's a smooth puree. Measure out a half cup. Mix in until well blended.
If cool, add butter and chocolate mixture and mix well.
Add flour, 1/2 c at a time, mixing well.
Stir in chocolate chips by hand until evenly distributed.
Drop dough by rounded teaspoons onto greased cookie sheets.
Bake at 350 degrees for 13 to 15 minutes, or until the cookies feel dry when lightly touched on the top. (Mine took 14 minutes.) You don't want to overbake them.
Cool for 5 minutes. This will firm the bottom. Then move to wire rack.

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