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