You may remember my Ogre Cookies. If you don’t, they were the product of a moment of genius to use avocado instead of butter. Well, this moment of genius makes that moment of genius look like the time I locked all of my clothes for a weekend trip in my car with my keys 10 minutes before I was supposed to leave and had to have my friend’s neighbor break into my car with a coat hanger. C’mon, you know you’ve done it too.

Anyhow, I made these last night and the batch is half gone—Dave and I can’t keep our hands off of them.

I had the initial idea when I was drinking the Mexican hot chocolate at Mon Aimee this past weekend. I know that I had seen Mexican Chocolate cookies on a blog or two before, but for some reason I had a hankerin’ to remake the Ogre cookies, too. So I combined them. Probably the best decision of my life.

You won’t even understand how wonderful these are until you eat them. And when you eat them, you will all be lining outside my front door begging to be my best friend.

These suckers have a great chocolate flavor with a spicy kick that will surprise you. But the best part is their texture. They are a combination of a cookie, brownie and fudge. They seriously melt in your mouth. I kid you not when I say that I have eaten at least a dozen in the past 24 hours. And I really don’t care at all. Heck, I’m eating yet another one right now.

Ok, am I making you hungry? Here’s the recipe:

Mexican Chocolate Ogre Cookies

• 2 1/4 cups unbleached all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa powder
• 1 tbsp cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoon cayenne pepper
• 1 cup white sugar
• 3/4 c brown sugar
• 2 eggs
• 1 cup pureed avocado (about 2 small ripe avocados)
• 1/4 cup white sugar
• 2 teaspoons cinnamon

Preheat oven to 400 F.

Mix flour, cream of tartar, soda, salt, cocoa powder, cinnamon, nutmeg and cayenne pepper and set aside.

Puree avocado and measure 1 cup (about 2 small avocado). Beat in 1 cup white sugar and the brown sugar. Add eggs. Slowly mix in the flour mixture until entirely mixed.

Mix 1/2 cup white sugar and 2 teaspoons cinnamon in a small bowl and spoon out dough, roll into small balls, and roll in the sugar/cinnamon mixture. THIS IS REALLY MESSY! The dough is really sticky, so be prepared to make an amazing mess. I found it best to keep my hands a little damp so that the dough wouldn’t stick as much. I would rinse my fingers every 4 or 5 cookies.

The cookies won’t look pretty, but it won’t matter.

Place on a greased cookie sheet. These cookies won’t melt and spread, so they don’t have to be  too far apart.

Bake about 12 minutes.

The next step is the most important:

STUFF YOUR FACE.

There’s avocado in them. They’re healthy.

You all can send me thank you cards, flowers, and Sidney Crosby. It’s only fitting after giving you this recipe.

Oh, and I’m also giving you a giveaway. I’m the best, I know. Go check it out. It ends on Friday.

Have you ever had any sort of Mexican chocolate?

Why are you still reading this? GO MAKE THEM.

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