Chocolate Chip Zucchini Cookies
These chocolate chip zucchini cookies will rival any chocolate chip cookie recipe! They are soft and full of buttery chocolate deliciousness. Plus, it's a perfect treat for those looking to sneak in some vegetables into their desserts without sacrificing taste!
Servings: 34 cookies
Calories: 217kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 2 large eggs, room temperature, beaten
- 4 cups (500 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups grated zucchini, squeezed, drained of excess water
- 2 cups (336 g) semi-sweet chocolate chips
Instructions
- To the bowl of a stand mixer with the paddle attachment, add butter and sugar. Cream together on medium speed until light and fluffy.
- With the mixer on low, add the eggs. Once incorporated, add flour, baking soda, and salt into the butter mixture, gradually; mix well.
- Fold in the zucchini.
- Fold in the chocolate chips.
- Transfer the cookie dough to the refrigerator to chill for 1-2 hours.
- Once chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a 2-tablespoon scoop, drop the cookies onto the baking sheets, spaced about 2 inches apart.
- Bake for 15-16 minutes, or until golden around the edges and done in the middle.
- Let cool for 2 to 3 minutes. Then, remove the cookies and place them on wire racks to allow them to cool completely.
Nutrition
Serving: 1cookie | Calories: 217kcal