Comfortable in my skin: Brookies - Chocolate Avocado Cookies

I have to start off by saying please do not be afraid of these cookies. You cannot taste the avocado, it morphs into this amazing creaminess that lends these cookies their awesome texture.

This is an adaptation of a recipe that I tried at a cookie exchange a few years back, I cannot remember whose cookies these were... so I apologize for that. The cookies I had were chocolate banana cookies and I was reminded of them by a book that I read recently by Joanne Fluke. I used her recipe as a base, and added a bit of my own flair. There will be a recipe that are actually chocolate banana cookies, this is a bit different though.

These were named by a gentleman that I work with at my "real" job. His name is Bill. Bills description of this cookie is that it's like a cross between a brownie and a cookie. Hence Brookie.

These cookies are dense, moist, and very rich. I am not ashamed to say that I ate several of these in one sitting, but if you aren't me... you may only be able to handle a few.

Ingredients
1/2 c salted butter (or unsalted with a pinch of salt)
3 oz dark chocolate (or unsweetened)
3/4 c granulated sugar
1 c brown sugar, packed
2 large eggs
2 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1/2 c mashed avocado, about 2 medium (mash VERY SMOOTH)
2 1/2 c flour
1/2 c cocoa powder - next go around I'm going to try using Dark Chocolate cocoa powder
1 c semisweet chocolate chips
1 c dark chocolate chips
1 c chopped pistachios

Preheat your oven to 375 degrees.

In a microwave safe bowl combine butter and 3 oz chocolate. Melt in microwave on high for 2 -3 minutes. Set aside.

In a large bowl combine sugars and stir together until well combined. Add eggs, one at a time until well incorporated. Whip eggs and sugar together until lightened and a bit fluffy. Add vanilla, salt, and baking powder. Stir until well combined. Add your avocado and mix well.

Check your chocolate and butter mixture. It should be cooled down enough to add at this point, but if it is still very hot, wait a few minutes before continuing.

Add the chocolate and butter mix to your big bowl. Stir well. Add your flour and cocoa powder in increments until well combined. This is a stiff batter, be ready for that.

Add in your chips/chunks of chocolate. Use a cookie scoop or 1 Tbsp measure to measure out these babies. I suppose you could make them bigger, but you'd need to adjust your baking time. On top of each cookie I sprinkled some chopped pistachios for a little bit of crunch, and salt. You could forgo these and sprinkle with sea salt, or nothing. These cookies do not spread, so press them down gently, or you'll have little ball cookies.

Bake on parchment lined baking sheets for 13 to 15 minutes until they no longer feel moist on the outside. Try not to over cook them, they are not as good when they aren't moist inside. Let them cool on the cookie sheets for a few minutes so they firm up enough to be moved to a cooling rack. Let them cool completely before eating, the avocado mellows after cooled. If you do not have a sensitive pallet then go ahead and eat them warm.... they're still amazing.