Zucchini Chocolate Chip Cookies
A unique twist on the classic cookie featuring moist zucchini and rich chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 75 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar (400 g)
- 2 large eggs (room temperature, beaten)
- 4 cups all-purpose flour (500 g)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups grated zucchini (squeezed and drained of excess water)
- 2 cups semi-sweet chocolate chips (336 g)
Instructions
- Prep the zucchini by grating and squeezing out excess moisture.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time.
- Combine the dry ingredients in another bowl, then add to the wet mixture.
- Fold in the zucchini and chocolate chips until just combined.
- Chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 10-12 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For thicker cookies, chill the dough longer. Try adding walnuts or experimenting with different types of chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, zucchini, chocolate chip, dessert, baking