Zucchini Chocolate Chip Cookies
- 1 teaspoon salt
- 1 medium zucchini, shredded (about 1 1/2 cups)
- 1/2 cup butter, softened and divided (1 stick)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- 1 1/2 cups chocolate chips or chopped dark chocolate
Move oven racks to upper middle and lower middle positions. Heat oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats.
Toss shredded zucchini with 1/2 teaspoon of the salt in a colander. Let sit in sink for 10 minutes.
Melt 4 Tablespoons of the butter in a small skillet over medium heat. Continue to cook, stirring often until fragrant and golden brown. Transfer to a heat proof bowl or measuring cup to cool completely (put it in the fridge or freezer to cool it quickly).
Whisk together the oats, all purpose flour, whole wheat flour, baking soda, baking powder and 1/2 teaspoon of salt in a medium bowl. Set aside.
Cream together the 4 Tablespoons of softened butter, the cooled browned butter and the granulated sugar on medium high speed of a stand mixer, about 3-5 minutes, until light and fluffy. Add the vanilla and egg and continue mixing for 2-3 more minutes.
Reduce mixer speed to low and add the oat mixture. Continue mixing at low speed until the dry ingredients are incorporated.
Squeeze any excess moisture out of the shredded zucchini, and fold it in, along with the nuts and chocolate chips.
The cookies can be cooked right away, or you can refrigerate the dough until you are ready to bake. Scoop them in 2 Tablespoon portions onto the prepared baking sheets, spread 2 inches apart. Bake until the edges are beginning to brown, about 9-12 minutes. Cool on the baking sheets.