Zucchini Chocolate Chip Cookies Recipes

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
• Mix in eggs, zucchini, and vanilla.
• Stir in the flour, baking soda, salt, and cinnamon until just combined.
• Fold in chocolate chips, oats, and walnuts.
• Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
• Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
• In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
• Add the zucchini and chocolate chips and mix just until incorporated.
• Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
• Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 3 days.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• First you will want to preheat your oven to 350 degrees F.
• Spray cookie sheets with cooking spray or line with Parchment paper.
• Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
• Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
• Stir in the zucchini.
• Fold in your walnuts (optional), and chocolate chips.
• Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
• Bake for 15 to 20 minutes, or until golden.
• Do not over-bake, or you will not enjoy your cookies.
• Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
• This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
• We make these for Christmas sometimes, and therefore make a lot to give away!

MOM'S CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
• Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Combine egg through vanilla in a mixing bowl.
• Combine white flour through nutmeg in a medium bowl and add to liquid mixture.
• Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

ZUCCHINI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream together butter and sugar.
• Add eggs, one at a time, and beat after each addition.
• Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
• Fold in zucchini and chocolate chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 10-12 minutes, or until golden brown.