Triple chocolate zucchini cookies.

From Iambaker by Amanda a brilliant use of zucchini.

chocolate-zucchini-cookie

Ingredients

  • 2/3 cup semi-sweet chocolate chips (or bittersweet)
  • 2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 tsp salt (fine table salt)
  • 1/2 cup butter, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 cup milk chocolate chips
  • 1 cup grated and drained zucchini

Instructions

  1. Heat oven to 325. Prepare cookie sheets with parchment paper.
  2. In a microwave safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10 second increments until mostly melted. Stir frequently. When melted, set aside.
  3. Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
  4. In a medium bowl, add flour, cocoa, baking soda and salt. Sift together with a whisk. Set aside.
  5. In a stand mixer or bowl with hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
  6. With stand mixer (or hand mixer) on low, add in egg and vanilla. Combine fully.
  7. Pour in melted chocolate and mix completely.
  8. Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  9. Remove bowl from stand mixer (or remove beaters) and fold in zucchini and milk chocolate chips by hand.
  10. With an ice cream scoop (or large spoon) drop balls of dough onto cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
  11. Bake for 10-12 minutes.
  12. Remove from oven and let sit on pan for 5-10 minutes, then transfer to a cooling rack.

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