Double Chocolate Chip Cookies

Ingredients

• 1avocado
• 60 ml (1/4 cup)honey
• 1egg
• 45 g (1/2 cup)cocoa powder
• 125 g (1/2 cup)almond butter
• 2.5 ml (1/2 teaspoon)almond extract
• 85 g (1/2 cup)vegan semi-sweet chocolate chips

Instructions

1. 1

   Prepare the tray

   Heat the oven to 175°C (350°F). Line a baking sheet with parchment paper and set it aside.

2. 2

   Blend avocado

   Using a mixer or food processor, blend the avocado and honey until smooth.

3. 3

   Mix the dough

   Add the egg, cocoa powder, almond butter and almond extract, then blend until combined. Fold in the chocolate chips by hand.

4. 4

   Bake the cookies

   Drop spoonfuls of batter onto the prepared baking sheet. Bake for 10–12 minutes, then leave the cookies to set for about 10 minutes before serving.

What are double chocolate chip cookies?

These are soft, cocoa-based cookies studded with semi-sweet chocolate chips, giving them chocolate in both the dough and the mix-ins. They fit the familiar American cookie tradition, with a fudgier texture than a crisp, buttery biscuit.

This version uses avocado, honey and almond butter in place of a conventional butter-and-sugar base. The cocoa brings depth, while the chips add little pockets of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 6g protein, 23g carbs, 18g fat.

The cocoa and honey contribute carbohydrates, while almond butter and avocado provide much of the fat; the egg and almond butter contribute protein. Pair a cookie with fruit or yoghurt for a more balanced snack, or serve one after a meal with a source of protein.

The ingredients that shape the dough

Avocado: use a ripe one that mashes easily, so it blends smoothly with the honey.

Almond butter: stir it well before measuring if the oil has separated; an even mixture helps the dough come together.

Chocolate: vegan semi-sweet chips are specified here. Their sweetness balances the unsweetened cocoa.

Getting a smooth mixture

Avocado and honey: blend these first, as directed, until no obvious lumps of avocado remain. Scrape down the bowl if needed so the mixture is even.

The remaining ingredients: blend them just until combined, then mix the chocolate chips in by hand. This keeps the chips intact and spread through the dough.

How to judge doneness

Oven timing: begin checking at 10 minutes, as the recipe gives a 10–12 minute range. The cookies should be set enough to lift after resting, while staying soft inside.

Resting: leave them on the tray for about 10 minutes after baking. They are delicate while hot and firm up as they cool.

Shaping and spacing

Spoonfuls: drop the batter onto the lined baking sheet in spoonfuls, as specified. Keep a little room between portions so the cookies have space as they bake.

Even portions: use similarly sized spoonfuls for cookies that finish at roughly the same time. Avoid pressing the batter down unless you want a flatter shape.

Serving the cookies

Serve them after their resting time, when the centres have had a chance to set but remain soft. A glass of milk or an unsweetened hot drink makes a simple pairing.

For a dessert plate, add fresh berries or sliced fruit alongside the cookies for a bright contrast to the rich cocoa.

Recipe notes & tips

• Use a ripe avocado so it blends without leaving firm lumps.
• Measure the almond butter after stirring it thoroughly.
• Scrape the sides of the mixer or processor bowl to incorporate any unmixed mixture.
• Fold the chocolate chips in by hand rather than blending them.
• Check the cookies at 10 minutes and extend the bake only as needed.
• Let the cookies rest on the tray for about 10 minutes before moving or eating them.

Variations

• Extra chocolate: use dark chocolate chips for a less sweet, deeper flavour.
• Chopped nuts: fold in a small handful of chopped almonds for crunch.
• Vanilla note: replace the almond extract with vanilla extract.
• Citrus lift: add a little finely grated orange zest to the dough.
• Salted finish: sprinkle a small pinch of flaky salt over the cookies after baking.

Common mistakes to avoid

• Unripe avocado: it can leave lumps in the dough; choose one that mashes easily.
• Separated almond butter: unmixed oil can make the dough uneven; stir the jar before measuring.
• Over-blending the chips: the chips may break up; add them by hand at the end.
• Overbaking: the cookies can lose their fudgy texture; check them from 10 minutes.
• Moving them too soon: hot cookies are fragile; let them set on the tray for about 10 minutes.

How to store

Once fully cool, store the cookies in an airtight container in the fridge for up to 4 days. Let them come to room temperature or warm them briefly before serving.

Frequently asked questions