Mash the avocados until mostly smooth. I usually do this with a fork, but you can use a food processor if you prefer. Place the mashed avocado in a mixing bowl and add the sugars. Beat with an electric mixer for 1-2 minutes.
Add the eggs and vanilla and continue to beat for 1-2 minutes.
In a separate mixing bowl, mix together the flour, baking soda and salt.
Add the flour mixture to the avocado mixture and mix just until combined. This cookie dough will be a bit on the sticky side, but don't add more flour. The avocado in the recipe will prevent the cookies from spreading too much - I promise!
Stir in the chocolate chips.
Use a cookie scoop to scoop the cookies onto a greased cookie sheet or a cookie sheet that is lined with parchment paper or a silicone baking mat.
Bake cookies for 9-10 minutes, until the edges barely begin to turn a light golden brown. Let the cookies cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.