ZUCCHINI CHOCOLATE CHIP COOKIES

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Zucchini Chocolate Chip Cookies image

These super soft chocolate chip cookies feature a surprising - and surprisingly great - ingredient: zucchini.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

1 cup 2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour*
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups grated zucchini (about 1 large or 2 medium zucchini)
1 1/2 cups semi-sweet chocolate chips

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.

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