Zucchini Chocolate Chip Cookies
I’m not going to say “you’ll never know it’s there!” because clearly, if you look at the cookie, well, you’ll see it’s there. If you eat it in the dark or blindfolded, though, it’s true. You might not know it’s there.
I’m talking about zucchini, friends. Zucchini, you ask? Zucchini chocolate chip cookies?! Heeeeck yes. And yes again.
I never thought I’d be a mom that sneaks veggies into things, but, yeah. Here I am.
This is more than just a Trojan horse cookie, though – more than a gimmick to get my kid to eat some veggies already. As it turns out, this is just a darn good cookie, and one I’ll be making every summer probably until the end of time.
These zucchini chocolate chip cookies aren’t just plain old chocolate chip cookies that happen to have green flecks, though. Out of the oven, they’re similar, but after awhile, the moisture in the zucchini gives these cookies a soft, cakey texture. So they are a departure from your average chewy, crisp-around-the-edges chocolate chip cookie. They’re almost more reminiscent of a muffin top than a cookie. If you’re down with that, I think you should try these. Whether you eat them with your eyes open, closed, or both, I think you’ll like.
This recipe makes about 4 dozen cookies – and, yeah, that’s a lot! If you don’t need quite so many, try freezing the dough. Set scoops of dough side by side on a cookie sheet lined with parchment paper. Freeze until firm, then transfer the balls to a zippered freezer bag and keep in the freezer until a craving hits. Bake the frozen dough at 350 degrees for about 10 – 12 minutes and voila! Instant fresh-baked cookies.
Zucchini Chocolate Chip Cookies
These super soft chocolate chip cookies feature a surprising - and surprisingly great - ingredient: zucchini.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour*
- 2 cups whole wheat flour (can substitute 2 cups all-purpose flour for 4 cups total) (can substitute your favorite gluten-free flour blend)*
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 1 large or 2 medium zucchini)
- 1 1/2 cups semi-sweet chocolate chips
- Heat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
- In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
- Add the zucchini and chocolate chips and mix just until incorporated.
- Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
- Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 3 days.
Substitute your favorite gluten-free flour blend. A friend uses Bob's Red Mill 1-to-1 in these cookies and reports they turn out great!
Adapted from Food.com
// All images and text © for Kitchen Treaty.