In less than 30 minutes you can have delicious zucchini chocolate chip cookies! They are moist, chewy and packed with summer squash and chocolate chips.
10Tbs(141 grams) unsalted butter, room temperature
¾cup(150 grams) packed light brown sugar
¼cup(50 grams) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
2teaspoonsvanilla extract
1cup(140 g or 1 medium) finely shredded zucchini, patted very dry
¾cupsemisweet chocolate chips
Instructions
Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla, egg and egg yolk until light and creamy, about 1 minute. Scrape down sides when necessary.
Gradually add the flour oat mixture and shredded zucchini. Mix until just blended. Stir in the chocolate chips.
Use a medium cookie scoop to scoop dough and form into balls. Place on parchment lined cookie sheet and bake for 12 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely.
Notes
Zucchini: Make sure to pat the shredded zucchini dry before measuring. If it's not patted dry, the dough will be wet and the cookies will spread Oats: Rolled oats (also known as old-fashioned) are best for their chewy consistency. In a pinch, quick oats may be used, but I do not recommend steel cut (they're too tough).Mix-ins: Chopped nuts or raisins may be added to the dough or substituted for the chocolate chips.Store in an airtight container at room temperature for up to 5 days.Freeze dough or baked cookies for up to 3 months. Defrost in the refrigerator before bringing to room temperature.