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Chewy Chocolate Chip Zucchini Cookies

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Incredibly soft, chewy chocolate chip cookies with a secret vegetable ingredient. The zucchini adds moisture and a tender texture without any detectable flavor, making these a perfect treat for picky eaters and a great way to use up summer squash.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Grate the zucchini using the large holes of a box grater. You should have about 1 1/2 cups.
  3. Place the grated zucchini in the center of a clean kitchen towel. Gather the corners and twist tightly, squeezing out about 75% of the liquid. The zucchini should feel damp, not dripping.
  4. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  5. In another large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  6. Whisk in the room-temperature egg and vanilla extract until smooth and glossy.
  7. Add the squeezed zucchini to the wet ingredients and stir with a rubber spatula until evenly distributed.
  8. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just a few streaks of flour remain. Do not overmix.
  9. Add the chocolate chips and fold them in gently. Reserve a handful of chips to press into the tops of the dough balls before baking.
  10. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (1 hour is even better).
  11. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra chocolate chips into the tops of each dough ball.
  12. Bake for 10-12 minutes, or until the edges are golden brown and the centers look just set and slightly puffed.
  13. Let the cookies cool on the baking sheet for 5-7 minutes. Transfer to a wire rack to cool completely.

Notes

The key to chewy cookies is squeezing the zucchini to remove about 75% of the water—not all of it. Chilling the dough for at least 30 minutes is crucial to prevent spreading. Pull the cookies from the oven when the centers still look slightly underdone; they will continue to set on the hot pan. For extra softness, store with a slice of bread in the container.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, chewy cookies, vegetable cookies, easy cookie recipe, summer dessert, zucchini recipes, chocolate zucchini cookies

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