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Soft Zucchini Cookies with Chocolate Chips Recipe

Soft Zucchini Cookies with Chocolate Chips Recipe
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★★★★★

5 from 16 reviews

These Soft Zucchini Cookies with Chocolate Chips are a delightful treat that combines the moistness of fresh zucchini with the rich sweetness of chocolate chips. Perfectly spiced with cinnamon and balanced with brown sugar, these cookies are soft, chewy, and ideal for a comforting snack or dessert.

Ingredients

Scale

Wet Ingredients

  • 1 cup grated zucchini (drained)
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Zucchini: Grate the zucchini finely and then squeeze out the excess moisture using a clean kitchen towel or paper towels to avoid soggy cookie dough.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light, fluffy, and well combined for a smooth base.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the ingredients are fully incorporated, adding moisture and flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  6. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  7. Fold in Zucchini and Chocolate Chips: Carefully fold in the drained grated zucchini and mini chocolate chips to evenly disperse throughout the dough without breaking the chocolate.
  8. Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while keeping the center soft.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without breaking.

Notes

  • Ensure the zucchini is well-drained to prevent the dough from becoming too wet, which could affect the cookie texture.
  • Do not overmix the dough once the flour is added to keep the cookies soft and tender.
  • Mini chocolate chips work best for even distribution and melting throughout the cookie.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute the butter with a plant-based margarine.

Nutrition

Keywords: zucchini cookies, soft cookies, chocolate chip cookies, healthy cookies, cinnamon cookies, vegetable dessert

Find it online: https://victoriablair.com/soft-zucchini-cookies-with-chocolate-chips-recipe/