Every Friday night, we have movie night as a family.
We pick some animated movie, I make pizza, and we all lounge around on our giant squishy couch, eating off the Goodwill ottoman (best $10 ever!).
And at some point in the movie, I make a dessert.
I love to bake, and it’s a fun part of the evening for me. And the rest of the family seems to have zero problems eating a little dessert while we finish up the movie.
Plus, because of our living area set-up, I can still hear the movie and feel like part of the evening, even while I’m cooking.
A few weeks ago, I tried these zucchini cookies which sounded dubious to me but I have enormous trust in Mel and also, I had a bunch of zucchini that needed to be used up (doesn’t everyone at this time of year?!).
I’ve learned, over the years, to make a half or even quarter batch of most desserts. First off, I don’t want dozens and dozens of cookies or a huge pan of brownies sitting around, and second, if the recipe is a dud, I don’t want to have wasted as many ingredients as a full batch would require.
Fortunately, these cookies were an enormous hit, so no ingredients were wasted. And we easily plowed through the dozen and a half cookies.
Bart ate the last few for breakfast the next morning and said, because they had vegetables in them, it was a totally acceptable breakfast.
I didn’t argue.
Double Chocolate Zucchini Cookies
(adapted slightly from Mel’s Kitchen Cafe)
Makes about 1 1/2 dozen cookies (mine made 17)
1/3 cup NESTLÉ® TOLL HOUSE chocolate chips (I like dark chocolate or semi-sweet, but you could use milk too)
1 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
2 Tablespoons granulated sugar
1/4 cup packed brown sugar
1 small egg
1 teaspoon vanilla
1/2 cup shredded and drained zucchini
1/2 cup NESTLÉ® TOLL HOUSE semisweet, bittersweet or milk chocolate chips
Preheat the oven to 325 degrees.
Melt the 1/3 cup chocolate chips in the microwave or over the stovetop until just melted, stirring frequently so they don’t burn. Set aside to cool.
In the bowl of an electric stand mixer with the paddle attachment, whip the butter and both sugars, for 2 minutes. Add the egg and vanilla and mix for another minute, scraping the sides down if needed. Stir in the zucchini gently, then add the melted chocolate and mix until well-combined.
Pour the flour, cocoa powder, baking soda and salt on top of the other ingredients and mix on low until almost combined. Add the chocolate chips and stir just until incorporated.
Scoop the cookie dough into golf ball-sized rounds and place about 2 inches apart on cookie sheets. Bake for 10-12 minutes until they are just set and remove from oven.
Let them rest on the cookie sheet for 5-10 minutes before eating.