Tuesday, February 18, 2014

Dark & white chocolate fudge cookies

There's been a lot of food posts recently so I hope you don't mind... but if you do, you'll change your mind after trying these cookies. These are my go-to cookies for when I'm craving something sweet and very chocolate-y. They are super easy to make and they don't contain any flour or butter so that makes them a little better than most cookies. They are super soft, rich, gooey and best enjoyed hot from the oven with a cold glass of milk. 

I got the recipe from here, but I've adapted it so it contains even less ingredients and less sugar, because I feel like the chocolate chunks already make these cookies quite sweet. 

Ingredients:
- 1 egg
- 1 ripe medium sized avocado - the secret ingredient! This replaces the butter and I promise you can't even taste it 
- 1/3 cup pure cocoa powder
- 1/2 cup brown sugar - a little more if you like your cookies sweeter
- 2 handfuls of chocolate chunks - use milk or white, dark chocolate makes the cookies too intense. I like quite big chunks but it's up to you to decide

Preheat the oven to 180C degrees. Peel the avocado and pop it in the food processor with the rest of the ingredients apart from the chocolate chunks. Alternatively, you can mash it and mix everything well together. You'll want a super smooth and thick batter, because if there are chunks of avocado you'll be able to taste it (and you don't want that). The batter should look a bit like chocolate mousse, like this:

Then add in the chocolate chunks. I usually take white chocolate because it's the perfect contrast with the rich, slightly bitter cocoa. White chocolate adds a lot of sweetness to the cookies, but it's equally good with milk chocolate though. 

Mix it all in!

Scoop the cookies onto a baking sheet. With this recipe I usually make 6 big cookies. Make sure every cookie has some chocolate chunks in it. The shape of the cookies doesn't really matter as they will flatten out a little bit.

Place them in a pre-heated oven for about 15 min and they should come out looking a bit like this: 

They shouldn't be sticky anymore by now. Let them cool for a few minutes and them transfer them to a plate or wire rack with a spatula. They fall apart easily so they are a bit messy-looking, but they taste oh-so-good. 

The white chocolate is slightly caramelised at the edges and is warm and runny in the middle. I promise you won't even taste the avocado, and it makes the cookies all soft and brownie-like. These are best eaten warm but try to resist eating them all at once ;) Promise me you'll make these, it's one of my favourite recipes at the moment!

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© whiskers & lions

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