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Chewy Small-Batch Zucchini Chocolate Chip Cookies

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Soft, chewy zucchini chocolate chip cookies made in a small batch of 8. Perfectly balanced with subtle veggie goodness and melty chocolate chips, these cookies capture the comfort of a beloved bakery recipe.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) packed brown sugar (light or dark)
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (about 75g) grated zucchini, lightly squeezed
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Grate zucchini using the large holes of a box grater. Do not peel.
  3. Place grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove about 30% of the moisture (it should not be dripping wet).
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. In a small bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth.
  6. Add egg yolk and vanilla extract to the butter-sugar mixture. Whisk vigorously until smooth and glossy (about 30 seconds).
  7. Add grated zucchini to the wet ingredients and stir until combined.
  8. Pour wet ingredients into dry ingredients and fold together with a spatula until just combined (no streaks of flour remain).
  9. Fold in chocolate chips, reserving about 8 chips to press into tops of cookies if desired.
  10. Chill dough for 10 minutes in the refrigerator.
  11. Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into 8 equal balls. Place on prepared baking sheet, spacing 2 inches apart.
  12. If reserved chocolate chips, press 1 chip into the top of each dough ball.
  13. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone.
  14. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t over-squeeze the zucchini; leave some moisture for tender cookies. Chilling the dough is essential for thick, chewy cookies. For best results, use room temperature egg yolk and slightly cooled melted butter. Cookies taste even better on day two.

Nutrition

Keywords: zucchini chocolate chip cookies, small batch cookies, chewy cookies, zucchini cookies, chocolate chip cookies, easy cookie recipe

Find it online: https://grubella.com/chewy-small-batch-zucchini-chocolate-chip-cookies/