There’s nothing quite like a perfectly baked cookie, is there? I love how these Zucchini Chocolate Chip Cookies blend wholesome goodness with pure indulgence. Each bite brings a delightful chewiness and pockets of melted chocolate.
These cookies are my go-to for a quick dessert or an afternoon pick-me-up. Friends and family always rave about them, completely surprised by the secret ingredient. Plus, the dough keeps beautifully in the fridge, so fresh-baked cookies are always just minutes away!
Why I Love This Recipe
Honestly, these Zucchini Chocolate Chip Cookies are a total lifesaver. They are so fast to whip up, perfect for busy weeknights. I just love how easily they impress guests. The flavors are simply comforting. Plus, sneaking in that zucchini makes me feel like a culinary genius!
Zucchini Chocolate Chip Cookies Ingredients
Crafting these delicious Zucchini Chocolate Chip Cookies starts with a simple yet magical blend of ingredients. Each one plays a vital role, working together like a tiny orchestra to create that perfect balance of sweetness and moisture.
- Salted Butter: This forms the rich, tender base for our cookies.
- Granulated Sugar & Brown Sugar: A sugary duo that adds sweetness and that lovely chewy texture. Brown sugar brings extra moisture and a hint of caramel.
- Large Egg: It binds everything together, giving our cookies structure.
- Vanilla Extract: A touch of warmth and classic cookie flavor. You just can’t skip vanilla!
- Shredded Zucchini: This is our secret weapon! It adds unbelievable moisture without any veggie taste.
- All-Purpose Flour: The backbone of our cookie, giving them their shape.
- Baking Soda: Our leavening agent, helping them rise beautifully.
- Salt: Balances the sweetness and enhances all the flavors.
- Ground Cinnamon: A hint of spice that complements the chocolate so well.
- Semi-Sweet Chocolate Chips: The stars of the show, melting into glorious pockets.
- Chopped Walnuts (optional): For a lovely crunch and nutty flavor.
Substitutions and Tips
If you’re out of salted butter, use unsalted and add a pinch more salt. Brown sugar can be light or dark; either works wonders. You can swap semi-sweet chocolate chips for milk or dark chocolate too. Feeling adventurous? Add a dash of nutmeg for extra warmth. Remember, exact measurements are in the recipe card below!
How to Make Zucchini Chocolate Chip Cookies
Every time I bake these Zucchini Chocolate Chip Cookies, I feel a sense of calm. The process is simple, leading to truly delicious results. Follow these steps for perfect cookies every time.
Step 1: Prepare Your Baking Space
First things first, preheat your oven to 375°F. This gets it nice and ready. Then, line a sheet pan with parchment paper. This stops your cookies from sticking. It also makes cleanup super easy. Trust me, parchment paper is a baking friend.
Step 2: Cream Together Wet Ingredients
Grab your electric mixer now. In a big bowl, beat the softened butter. Add in the granulated sugar and brown sugar. Mix until it’s light and super creamy. This might take about 3 to 5 minutes. Don’t forget to scrape down the bowl sides. Do this a few times! This makes sure everything gets mixed well.
Step 3: Incorporate Zucchini and Flavor
Next, toss in the large egg. Add the yummy vanilla extract. Then comes our star, the shredded zucchini. Remember to squeeze out the water! Beat these ingredients after each addition. Scrape down the bowl again. This step adds wonderful moisture. It ensures all flavors blend perfectly. Your Zucchini Chocolate Chip Cookies are taking shape!
Step 4: Add Dry Ingredients
Time for dry goodness! Spoon in the all-purpose flour. Add the baking soda and a pinch of salt. Don’t forget the cinnamon for a warm touch. Mix until everything is just combined. Overmixing can make cookies tough. Then, add your semi-sweet chocolate chips. If using, toss in the chopped walnuts too. Mix briefly, just until they are folded in. These Zucchini Chocolate Chip Cookies are almost ready for the oven.
Step 5: Form and Bake the Cookies
Now, scoop out equal portions of dough. I like using a 1½ tablespoon scoop. Roll each portion into a nice round. Place them about 4 inches apart on your pan. This gives them space to spread. Bake for about 9 to 11 minutes. Look for golden edges and a set top. The middle should still be soft. This gives you amazing Zucchini Chocolate Chip Cookies.
Step 6: Cool and Enjoy
Once baked, let the cookies cool. Keep them on the sheet pan for 5 minutes. This helps them firm up a bit. Then, carefully move them. Put them onto a wire rack. Let them cool completely there. Then, it’s time to enjoy your homemade Zucchini Chocolate Chip Cookies! They taste amazing.
How to Store Zucchini Chocolate Chip Cookies
Once your delightful Zucchini Chocolate Chip Cookies are completely cool, proper storage is key. You want to keep them fresh and chewy! Place them in an airtight container. They will stay fresh at room temperature for up to 3-4 days. If you want them to last longer, pop them in the fridge. They’ll keep there for about a week. You can even freeze them! Layer them between parchment paper in a freezer-safe bag. They’ll be good for a couple of months. Just thaw at room temp for a quick treat.
Tips for Success
Perfecting Your Zucchini Chocolate Chip Cookies
- Squeeze the zucchini well to avoid soggy cookies.
- Measure flour accurately using the spoon and level method.
- Don’t overmix the dough once flour is added.
- For best results, chill the dough before baking.
- Bake until edges are golden, but centers are still soft.
Kitchen Tools You’ll Need
Essential Tools for Zucchini Chocolate Chip Cookies
- An electric mixer makes quick work of creaming. A strong whisk works too!
- You’ll need a trusty sheet pan for baking.
- Parchment paper is essential for easy cleanup.
- Mixing bowls are a must for combining ingredients.
- Grab your reliable measuring cups and spoons.
- A cookie scoop helps with uniform Zucchini Chocolate Chip Cookies.
- A wire cooling rack ensures even cooling.
Serving Suggestions
Enjoying Your Zucchini Chocolate Chip Cookies
- Pair with a cold glass of milk or a warm cup of coffee.
- Serve alongside a scoop of vanilla bean ice cream.
- Crumble over yogurt or oatmeal for a delightful breakfast twist.
- Pack them in lunchboxes for a sweet surprise.
- Share them with friends and family at gatherings.
Frequently Asked Questions
Can I make the Zucchini Chocolate Chip Cookies dough ahead of time?
Absolutely! This dough is fantastic for making ahead. You can store your Zucchini Chocolate Chip Cookies dough in the fridge for up to a week. This means fresh-baked cookies any time you crave them!
What if I don’t have an electric mixer for these Zucchini Chocolate Chip Cookies?
No problem at all! You can mix these Zucchini Chocolate Chip Cookies by hand. Just use a sturdy whisk and a good arm. It might take a bit more muscle, but the results will still be delicious.
Can I use different types of chocolate chips in these Zucchini Chocolate Chip Cookies?
Yes, go for it! Feel free to switch up the chocolate chips. Dark chocolate, milk chocolate, or even white chocolate chips would be tasty. You can also use a mix for extra flavor. Your Zucchini Chocolate Chip Cookies will be wonderful.
How do I know if my zucchini is properly squeezed for the Zucchini Chocolate Chip Cookies?
Great question! You want to squeeze out as much liquid as possible. Wrap the shredded zucchini in a clean paper towel or kitchen towel. Then, twist and squeeze firmly. The towel should be quite damp when you’re done. This prevents soggy Zucchini Chocolate Chip Cookies.
Conclusion
And there you have it, friends! These Zucchini Chocolate Chip Cookies are so much more than just a dessert. They are a little bit of magic in every bite. They bring warmth to your kitchen and smiles to faces. I just love how easy they are to make. Plus, they offer a delightful way to use up that garden zucchini. Whether for a quick treat or sharing with loved ones, these cookies always hit the spot. I hope you enjoy baking and eating them as much as I do. Happy baking!
Print
Zucchini Chocolate Chip Cookies
- Total Time: 25-30 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
These Zucchini Chocolate Chip Cookies are a delightful treat, combining the moistness of zucchini with the sweetness of chocolate chips. The recipe is straightforward, perfect for baking enthusiasts, and includes tips for optimal results.
Ingredients
- ¾ cup salted butter, softened to room temperature
- ½ cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini, squeezed of excess liquid (about ½ medium zucchini)
- 2 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛–¼ teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-5 minutes. Stop to scrape down then bowl once or twice.
- Add the egg, vanilla, and zucchini, beating after each and scraping down the bowl at least once.
- Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.
- Portion equally (I use a #40 1½ Tbsp scoop) and roll into rounds. Space evenly about 4 inches apart on prepared sheet pan.
- Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
- Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, squeeze excess water from zucchini with a paper towel or tea towel before adding to cookie dough.
- Make sure you measure flour correctly. All recipes are tested measuring flour with the spoon and level method. Or for most accurate results, use a kitchen scale and weigh in grams.
- Cookie dough can be stored in the fridge for at least a week, so bake cookies fresh when you want them! Cookie dough can also be stored in the freezer.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
