These super soft chocolate chip cookies feature a surprising - and surprisingly great - ingredient: zucchini.
1cup2 sticks unsalted butter, softened
2cupswhole wheat flourcan substitute 2 cups all-purpose flour for 4 cups total (can substitute your favorite gluten-free flour blend)*
2cupsgrated zucchiniabout 1 large or 2 medium zucchini
1 1/2cupssemi-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.