Savor This Mexican Street Corn Avocado Toast Delight

Delight in this Mexican Street Corn Avocado Toast, a flavorful snack packed with delicious ingredients.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 toasts

Course: Snacks

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Dough Ingredients

2.5 cups All-purpose flour Gluten-free option available
1 teaspoon Baking soda Ensure it’s fresh
0.5 teaspoon Salt Adjust for lower sodium
1 cup Unsalted butter Room temperature
0.5 cup Brown sugar Substitute with white for firmer cookie
0.5 cup Granulated sugar Helps with spreading
1 large Egg Use flax egg for vegan option
1 teaspoon Vanilla extract Use pure for best flavor
2 cups Chocolate chips Semi-sweet or dark

Equipment

Oven
Mixing bowls
Baking Sheet
spatula
Cookie Scoop

Method

Cookie Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in egg and vanilla extract until smooth.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
Fold in chocolate chips until evenly distributed.
Scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 9-11 minutes, until edges are golden and centers look soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy warm or store in an airtight container at room temperature.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For extra flavor, consider chilling the dough for about an hour before baking.

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