Zucchini Chocolate Chip Cookies
Delicious zucchini chocolate chip cookies that are moist and chewy, perfect for any occasion.
Equipment
- Mixing bowls For combining ingredients.
- Baking sheets For baking the cookies.
- Parchment paper To prevent sticking.
- Wire rack For cooling cookies.
Ingredients
Main Ingredients
- 2 cups all-purpose flour at least 11% protein
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt use a pinch if using salted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar lightly packed
- 0.5 cup butter softened
- 1 large egg room temperature
- 1 cup grated zucchini lightly squeezed
- 0.25 cup chopped nuts hazelnuts, walnuts, or pecans
- 0.5 cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another large bowl, beat the sugars and butter until creamy for about 2-3 minutes. Add the egg and stir in the zucchini.
- Stir in the dry ingredients, nuts, and chocolate chips until just combined. Avoid overmixing. Cover the dough and chill it for 1 hour.
- Preheat the oven to 375°F. Line 1-2 baking sheets with parchment paper.
- Remove the chilled dough from the fridge and drop by a tablespoon or small cookie scoop onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for around 10 minutes or until the edges start to brown. Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.