Zucchini Chocolate Chip Cookies
Ingredients
- 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
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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.
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Toss shredded zucchini with 1/2 teaspoon of the salt in a colander. Let sit in sink for 10 minutes.
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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).
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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.
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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.
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Reduce mixer speed to low and add the oat mixture. Continue mixing at low speed until the dry ingredients are incorporated.
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Squeeze any excess moisture out of the shredded zucchini, and fold it in, along with the nuts and chocolate chips.
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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.