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chewy zucchini chocolate chip cookies - featured image

Chewy Zucchini Chocolate Chip Cookies

  • Author: Saly
  • Total Time: 30-33 minutes
  • Yield: 24 cookies 1x

Description

A foolproof, 6-ingredient recipe for chewy zucchini chocolate chip cookies that use brown sugar for a caramelized flavor and grated zucchini for moisture without sogginess.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium zucchini (about 1 cup grated), water squeezed out
  • 1 cup (170g) semi-sweet chocolate chips
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Wash and trim the zucchini, then grate it using the large holes of a box grater.
  3. Wrap the grated zucchini in a clean kitchen towel or cheesecloth and squeeze tightly to remove as much water as possible. The zucchini should be damp, not dripping.
  4. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
  5. Add the egg and vanilla extract to the butter mixture and mix until combined and glossy.
  6. Add the flour, baking soda, and salt to the wet ingredients. Mix on low speed or stir with a spoon until just combined. Do not overmix.
  7. Fold in the squeezed zucchini and chocolate chips (and nuts if using) gently with a spatula until evenly distributed.
  8. Scoop the dough into 2-tablespoon balls and place them on the baking sheets, spacing them 2 inches apart.
  9. Bake for 15-18 minutes, or until the edges are 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

Squeezing the water out of the zucchini is crucial to prevent soggy cookies. Use softened butter, not melted, for the best texture. Do not overmix the flour to avoid tough cookies. For thicker cookies, chill the dough for 30 minutes before baking. These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 14
  • Sodium: 110
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 2

Keywords: zucchini cookies, chocolate chip cookies, brown sugar cookies, easy baking, healthy cookies, gluten-free option, vegan option, fall baking

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Find it online: https://cookelu.com/chewy-zucchini-chocolate-chip-cookies-6-ingredient-foolproof-recipe/