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Double Chocolate Zucchini Cookies
Looking for a sweet way to use up your extra zucchini? These double chocolate zucchini cookies are easy and delicious - a perfect simple dessert or tasty snack!
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 1 1/2 dozen
Ingredients
- 1/3 cup 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
Instructions
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Preheat the oven to 325 degrees.
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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.
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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.
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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.
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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.
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Let them rest on the cookie sheet for 5-10 minutes before eating.
