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!
Course
Cookies, Snack
Cuisine
Dessert
Prep Time10minutes
Cook Time10minutes
Resting Time5minutes
Total Time20minutes
Servings11/2 dozen
AuthorJanssen Bradshaw
Ingredients
1/3cupchocolate chipsI like dark chocolate or semi-sweet, but you could use milk too
1cupall-purpose flour
2Tablespoonsunsweetened cocoa powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1/4cupbuttersoftened
2Tablespoonsgranulated sugar
1/4cuppacked brown sugar
1small egg
1teaspoonvanilla
1/2cupshredded and drained zucchini
1/2cupNESTLÉ® TOLL HOUSE semisweetbittersweet or milk chocolate chips
Instructions
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.