What’s that? Avocado Chocolate Chip Cookies, You Say? That’s Crazy!
Actually, it is not as crazy as it sounds! Right now, Avocados are in abundance, and therefore are very reasonably priced. Here at Brian Beal Moore Catering, we always strive to use was is available in the market at the time of our events, so currently we are serving a lot of avocado! (see below for our not so indulgent chocolate chip cookie recipe)
Did You Know That The Avocado Is Not A Vegetable, But A Fruit?
And more specifically, it is a considered a single seeded berry? If one begins to think of it this way, it opens a lot of ideas of what one can do with it.
An Avocado Has More Potassium Than A Banana
Avocados Are One Of A Few High Protein Fruits
And it’s good-quality protein to boot. While they don’t contain every single amino acid required in the body’s protein-building process, they do have all 18 of the important ones, according to the San Francisco Chronicle. Plus, all of that protein is available for the body to use, while some of the protein you might get from meat sources is not.
You Can Swap Them Into Baked Goods Recipes For Butter
In The United States, All Hass Avocados Are Descended From One Mother Tree, And Internationally Has Been Around For A Very Long While
True! Following is a brief synopsis…
The avocado (Persea americana) originated in south-central Mexico, sometime between 7,000 and 5,000 B.C. But it was several millennia before this wild variety was cultivated. Archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. and there is evidence that avocados were cultivated in Mexico as early as 500 B.C.
From Aguacate to Avocado
Spanish conquistadores loved the fruit but couldn't pronounce it and changed the Aztec word to a more manageable aguacate, which eventually became avocado in English. The first English-language mention of avocado was by Sir Henry Sloane in 1696.
California's Cash Crop
Fast forward to 1871, when Judge R.B. Ord of Santa Barbara successfully introduced avocados to the U.S. with trees from Mexico. By the early 1900s, growers were seeing the avocado's commercial potential and ever since growers, enthusiasts and researchers have been hunting for improved varieties. A search through the industry's foremost annals, in particular the California Avocado Society Yearbook, reveals that many new selections of avocado were made in the industry's infancy and over subsequent years but few had commercial significance. By the 1950s around 25 different varieties of avocados were being commercially packed and shipped in California, with 'Fuerte' accounting for more than two-thirds of the production. Even though 'Hass' was discovered in the late 1920s and patented by Rudolph Hass in 1935, it was not until large-scale industry expansion occurred in the late 1970s that 'Hass' replaced 'Fuerte' as the leading California variety.
Today, California is the leading producer of domestic avocados and home to about 90 percent of the nation's crop. Most California Avocados are harvested on approximately 52,000 acres from San Luis Obispo through San Diego by nearly 5,000 growers. San Diego County, which produces 60 percent of all California Avocados, is the acknowledged avocado capital of the nation.
California Avocados are grown year-round. A single California Avocado tree can produce up to 200 pounds of fresh fruit each year, approximately 500 pieces, although most average around 60 pounds or 150 pieces of fruit.
AVOCADO CHOCOLATE CHIP COOKIES
Time 30 minutes, Makes Approximately 48 Cookies
1 ¼ cups white whole wheat flour
1 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
½ cup finely mashed avocado (1 large)
4 oz real butter, at room temperature
1 cup light brown sugar
1 package 12 ounce semi-sweet chocolate chips
½ cup white sugar
2 egg yolks
1 tsp. real vanilla extract
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Combine the flour, baking soda, and salt in a medium-size bowl. Set aside.
In the bowl of a stand mixer, beat the mashed avocado and butter until smooth and creamy, about 30 seconds. Add the brown and white sugar and mix on medium speed until fluffy and well combined.
Add egg yolks, one a time, mixing well after each addition. Add vanilla
With mixer on low speed. slowly add flour mixture. Beat just until all flour is incorporated. Stir in chocolate chips.
Using a small ice cream scoop, scoop up dough into rounded mounds on prepared sheet pans, spacing mounds two inches apart. Flatten slightly with your fingertips.
Bake for 14-16 minutes or until golden brown.
Cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely. Store in an airtight container.