Print

Soft-Baked Chocolate Chip Zucchini Cookies

chocolate chip zucchini cookies - featured image
Print Recipe

These soft-baked chocolate chip zucchini cookies are easy to make in under 30 minutes, using simple ingredients. The zucchini adds moisture without any noticeable flavor, making them a perfect way to sneak in veggies while enjoying a delicious, tender cookie.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Grate the zucchini using the small holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg and vanilla extract, and whisk again until smooth and glossy.
  5. Fold the squeezed-dry zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Pour the dry ingredients into the wet mixture. Fold gently with the spatula until just combined (a few streaks of flour are okay).
  7. Fold in the chocolate chips. Reserve a handful to press onto the tops of the dough balls if desired.
  8. Using a 1 ½ tablespoon cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press extra chocolate chips onto the tops if desired.
  9. Bake one sheet at a time for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze the zucchini very well to avoid flat cookies. Melted butter gives a chewier texture. For thicker cookies, chill the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, soft-baked cookies, easy cookie recipe, vegetable cookies, summer dessert, kid-friendly cookies

Find it online: https://spoonette.com/soft-baked-chocolate-chip-zucchini-cookies-easy-homemade-recipe/