Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

Cream Avocado and Sugar: In a medium bowl, cream together the mashed avocado and granulated sugar until light and fluffy. Use an electric mixer or a whisk for best results.

Beat in the large egg and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the dry ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.

Stir in the semi-sweet and dark chocolate chips until they are evenly distributed throughout the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This chilling time is crucial for preventing the cookies from spreading too much during baking and helps develop a chewier texture.

Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie to allow for spreading.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to bake slightly as they cool on the baking sheet.

Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!