Robin: These cookies are seriously delicious. Personally, I like them even more than I like “regular” (Toll House-style) chocolate chip cookies, and that’s saying a lot. Soft, chocolatey cookies in general are waaaay up there on the happiness scale for me. Just sayin’.
The cookies made with this recipe have somewhat of a zucchini nut bread vibe that is made even better by the chocolate chips. If you have picky eaters, they simply don’t need to know what all the ingredients are. On the other hand, some people who might usually think twice about indulging in a cookie or two might be able to rationalize doing so once they know that a vegetable is involved… (Personally, I don’t think I have ever thought twice about cookie-eating, but it takes all kinds to make a world.)
Maybe it’s just me, but I think the green streaks in these cookies—and in zucchini bread generally—just make the finished product more interesting and attractive. I once met a lady who said that she always peeled her squash before grating it to make zucchini bread so that no one would suspect there’s a veggie in the mix. To each his or her own, but doesn’t that spoil half the fun? You can decide whether or not to peel the zuke for this recipe, but (frankly) I hope that you don’t.
More zucchini recipes to try:
Other squash dishes to explore:
Zucchini Nut Chocolate Chip Cookies
An extraordinarily delicious, gently rounded, compact cookie with a cakey texture.
Ingredients
- ¾ cup (1.5 bars) butter or margarine, softened —not melted!
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated zucchini —do not squeeze out moisture
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup chopped nuts —pecans, walnuts, or peanuts
- ½ cup flaked coconut —optional
Instructions
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Take the butter/margarine out of the refrigerator and let it sit at room temperature for an hour before you start cooking.
Turn your oven on to 350℉ (177℃) so that it can start heating. Lightly grease or oil one or more metal cookies sheets.
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In a large bowl, cream together (preferably with an electric mixture) the butter or margarine and the sugar. Add the egg and vanilla and beat until combined. Stir in the grated zucchini.
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In a medium-sized bowl, stir together the flour, baking powder, cinnamon, and salt. Add this mix of dry ingredients to the creamed mixture and combine well.
Stir in the chocolate chips, nuts, and coconut (if using).
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Drop by tablespoonfuls onto the cookie sheet(s). (If mixture spreads out a lot on the cookie sheet, refrigerate for an hour before baking.)
Bake for 10-11 minutes, until edges just start to brown. Remove from oven and place cookies on cooling racks or paper toweling laid on a flat surface to cool.
Once cooled, store covered, but not too tightly so; these cookies tend to be very moist and will stick together if they get no air circulation. As happens with zucchini bread itself, these cookies are delicious right away, but are at their absolute best a day or so after they are made.
I got this delicious, fun zucchini nut chocolate chip cookie recipe from my mom. Try these other fabulous recipes from her:
Latest update: 14 June, 2024
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