Every now and then I get an idea for a recipe. Usually it is simple as thinking about it, googling it, finding a previously published recipe, making it into my own, and getting on with my day.
That was not the case with these cookies. I really wanted to find a zucchini cookie that was not too ‘cakey’ and that actually had a significant amount of zucchini in it. I wanted it to be full of deep, dark, rich chocolate. And I could not find it anywhere!
And after quite a bit of testing (it all involved chocolate so I am definitely not complaining) I finally found a recipe we all loved!
It has three kinds of “chocolate.” Cocoa, milk chocolate, and semi-sweet chocolate.
The combination is pretty darn tasty.
Concerning chocolate chips in cookies, I have to share something that I have been doing lately. Instead of adding all of the chocolate chips to the dough, I reserve a handful then add individual chips to the top before baking. This helps people to identify what the cookies is should the chips not naturally be on the surface.
As you can see above, it is easy to see that there are two kinds of chips in the cookie!
One thing about zucchini recipes is people often refer to “small” or “medium” sized zucchini. Since we tend to grow them huge around here, what exactly does that mean? In my mind, a medium sized zucchini is about a foot long and has a larger girth than a golf ball.
I would consider a small zucchini (like what you buy in the grocery store) to be about 6-8 inches long and the girth of a half-dollar.
My preference in all zucchini consumption? HUGE zucchini that rival baseball bats. Not even kidding.
Also, I usually leave the skins ON, as I prefer for people to see the zucchini and know what they are in for. If you want to be more ninja-like in your baking, simply peel the zucchini.
These are one of the best cookies I have ever had, zucchini or not. The depth of flavor is going to be heaven to any chocolate lover. And the fact that there is so much zucchini in there makes you feel good about what you are eating.
If any of these cookies make it to day 2 or 3, be sure to pop them in the microwave for 10 seconds before nibbling. (Love that you can see the milk chocolate and dark chocolate right next to each other in this picture! I was mid-bite, but had to share) There is something about the warm, oozing chocolate bits that make your eyes roll up in your head.
- 2/3 cup semi-sweet chocolate chips or bittersweet
- 1 cup milk chocolate chips
- 1 teaspoon vanilla
- 1 egg room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup butter room temperature
- 1/2 teaspoon salt fine table salt
- 1 teaspoon baking soda
- 1/4 cup cocoa
- 2 cups all-purpose flour
- 1 cup grated and drained zucchini
- Heat oven to 325°F. Prepare cookie sheets with parchment paper.
- In a microwave-safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10-second increments until mostly melted. Stir frequently. When melted, set aside.
- Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
- In a medium bowl, add flour, cocoa, baking soda, and salt. Sift together with a whisk. Set aside.
- In a stand mixer or bowl with a hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
- With a stand mixer (or hand mixeon low, add in egg and vanilla. Combine fully.
- Pour in melted chocolate and mix completely.
- Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
- Remove bowl from stand mixer (or remove beaterand fold in zucchini and milk chocolate chips by hand.
- With an ice cream scoop (or large spoodrop balls of dough onto a cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
- Bake for 10-12 minutes.
- Remove from oven and let sit on the pan for 5-10 minutes, then transfer to a cooling rack.