Double Chocolate Chunk Walnut Cookies
['Cooking spray or oil mister (optional)', '1/2 cup raw sugar', '1/3 cup unpacked dark brown sugar', '1/4 cup mashed avocado', '1 tablespoon unsweetened applesauce', '1 large egg white', '1 teaspoon pure vanilla extract', '1/2 cup (65 grams) white whole wheat unbleached flour (I recommend King Arthur)', '1/3 cup (50 grams) all-purpose flour', '"1/3 cup unsweetened cocoa powder (I use Trader Joes)", 1/4 teaspoon baking soda', '1/8 teaspoon kosher salt', '1/3 cup semisweet chocolate chunks', '1/2 cup finely chopped walnuts']
Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.
In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.
In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate 15 minutes.
Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets and smooth the tops.
Bake until almost set, 10 to 12 minutes. Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.
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