1 1/4 cups white whole wheat flour*

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1 cup all-purpose flour (you can also use 2 1/2 cups of the white whole wheat flour and omit the all-purpose flour, if desired)

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1 tsp. baking soda

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1 tsp. salt

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1/2 cup finely mashed avocado from 1 large, ripe California Avocado**

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4 oz. butter, at room temperature

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1 cup light brown sugar

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1 12-ounce semi-sweet chocolate chips

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1/2 cup white sugar

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2 egg yolks, from 2 large eggs (save whites for another purpose or discard)

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1 tsp. vanilla extract

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.