Flourless Double Chocolate Cake-in-a-Cookie

Fantabulous Flourless Double Chocolate Cake-in-a-Cookie

This recipe has been updated. Please see the updated version here.

Was that title a mouthful?

So are these cookies.

Ready for the secret ingredient?

Avocado! I was sneaky and had the more skeptical members of my family taste them before I made the big reveal.

“WHAT! No way!”

Yes way, Dad, yes way.

I put avocado in my cookies, and you loved them.

Choc-Av-Ck

The cookie dough is to die for and has the thick and creamy consistency of brownie batter. I think I’m on to something here. Stay tuned.

I also did some experimentation with chilling the dough before baking the cookies. The size, shape, and texture of the cookies chilled and un-chilled was exactly the same. It’s totally optional.

Don’t be scared if the dough smells a little avocado-y. That will completely disappear once they’ve cooked.

The texture is light, chewy, and crispy on the edges. They’re not overly sweet, but definitely sweeter than my chili brownies.  Milk and dark chocolate lovers will be dancing in chocolate heaven.

Want to know a little secret? I don’t actually like a traditional cake. Gasp! When I was little, I would always pick an ice cream cake or an angel food cake for my birthday dessert over a heavy, loaded with icing cake.

But cake-in-a-cookie? That’s an entirely different story. I can’t wait to see what these taste like frozen.

Unfortunately, I ate them all before they reached that point. With a little help, of course.

You can make these cookies even more fantabulous by making your own giant chocolate chunks, that will ooze out in a melty miracle when the cookies are baked. Just melt some chocolate chips in the microwave, and spread them flat in a thick layer. Freeze, and crack into giant chocolate chunks.

The cookies will love you for it.

I dare you to eat just one.

This recipe has been updated. Please see the updated version here.

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