Sinco de Cocoa Cookies (Chocolate Avocado Cookies)

**Sinco De Cocoa Cookies (Chocolate Avacado Cookies)** is the second recipe featured in Cinnamon Roll Murder

Preheat oven to 350 degrees F., rack in the middle position.

**Jo Fluke's Note: Davene Mainwaring came up with the name for these delicious cookies. The "Sinco" refers to the five main ingredients:  Avocado, butter, flour, eggs, and sugar(s). The "Cocoa" refers to the other main ingredient, chocolate. I know that "Sinco" is really spelled "Cinco," but I couldn't resist a little pun since these cookies are so "Sin"fully delicious.**

## Ingredients

* 1/2 cup salted butter ***( 1 stick, 4 ounces, 1/4 pound)***
* 3 one-ounce squares unsweetened chocolate ***(I used Baker's)***
* 3/4 cup white ***(granulated)*** sugar
* 1 cup brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup mashed avocado ***(that's 2 medium or 1 very large avocado)***
* 3 cups all-purpose flour ***(pack it down in the cup when  you measure it)***
* 1 cup semi-sweet or 60% cocoa chocolate chips ***(that's a 6-ounce bag)***

## Directions

* Melt the butter with the squares of chocolate in a microwave-safe bowl on HIGH for 2 minutes. Stir to see if the chocolate has melted. If it isn't, microwave it again in 30-second increments until you can stir it smooth. You can also melt the butter and chocolate in a saucepan on the stove top at MEDIUM heat, stirring frequently. ***(I did this and it made my kitchen smell SO good!)***

**Hannah's 1st Note: If you cut the one-ounce square of chocolate in half, they'll melt faster.**

* When everything is melted, take the mixture off the heat ***(or out of the microwave)*** and let it cool on a cold burner.
* Combine the white sugar and the brown sugar in a mixing bowl. Stir, or mix with an electric mixer until they're a uniform light brown color.
* Add the eggs, one by one, mixing them in after each addition.
* Mix in the vanilla extract, and beat the mixture until it's light and fluffy.
* Mix in the salt and the baking powder, and beat until they're thoroughly combined.
* Mash the avocado until it's a smooth puree. Measure out a half cup. Add it to your work bowl and mix until it's well blended.
* Feel the outside of the bowl containing the butter and the chocolate mixture. If it's not so hat that it might cook the eggs, add it to your mixing bowl. ***(If it is, have a cup of coffee and wait until it cools some more.)*** Beat until everything is thoroughly incorporated.
* Add the flour, 1/2 cup at a time, mixing after each addition. Continue to mix until the dough is smooth and well blended.
* Remove the bowl from the mixer and stir in the chocolate chips by hand. Stir until they're evenly distributed throughout the cookie dough.
* Drop the dough by rounded teaspoons onto greased cookie sheets, cookie sheets sprayed with Pam or another nonstick cooking spray, or cookie sheets covered with parchment paper.

**Hannah's 2nd Note: I covered my cookie sheets with parchment paper - it was a lot easier!**

* Bake at 350 degrees F. for 13 to 15 minutes, or until the cookies feel dry when LIGHTLY TOUCHED on the top. Be careful doing this. They will be very hot. If the very top of the cookie feels dry, take them out of the oven immediately. Like brownies, you don't want to over bake them. ***(Mine took exactly 14 minutes.)***
* Cool the Sinco de Cocoa Cookies on the cookie sheet for 5 minutes. This will firm up the bottom. Then remove the cookies to a wire rack to cool completely. ***(If you use parchment paper, you can just pull if off the cookie sheet and onto a wire rack.)***

Yield: 4 to 5 dozen delectable, chocolaty cookies that taste silky smooth and rich.

**Hannah's 3rd Note: I'd say that Sinco de Cocoa Cookies are so rich that nobody can eat more than one or two, but the last time I took a baker's dozen (that's 13 cookies) to Granny's Attic as a special treat for Mother and Carrie, they finished them all at lunchtime and called to ask me for more!**