Zucchini Chocolate Chip Cookies

These Zucchini Chocolate Chip Cookies are a delightful treat that combines the rich flavor of chocolate with the hidden goodness of zucchini. They’re perfect for any occasion, whether it’s a cozy family gathering or a sweet snack during the day. With their soft centers and crisp edges, these cookies offer a unique twist on a classic favorite that will surprise and please everyone!

Why You’ll Love This Recipe

• Hidden Veggie: The zucchini adds moisture and nutrition, making these cookies not only delicious but also a bit healthier.
• Soft and Chewy: The texture is perfectly balanced with soft centers and crisp edges, ensuring each bite is delightful.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
• Versatile Flavor: The combination of oats, chocolate chips, and spices creates a warm, comforting flavor that’s suitable for any dessert table.
• Make Ahead: The dough can be chilled for up to 4 days, allowing you to bake fresh cookies whenever you want!

Tools and Preparation

Before starting your baking adventure, gather the necessary tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or spoon

Importance of Each Tool

• Mixing bowls: Essential for combining your dry and wet ingredients without mess.
• Hand mixer or stand mixer: Makes beating butter and sugars effortless, ensuring a creamy texture.
• Baking sheets: Provides an even surface for baking your cookies perfectly.

Ingredients

These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. You can’t taste the vegetable hiding inside! Chill the dough for at least 2 hours before baking.

For the Cookies

• 1 cup (130g) shredded zucchini (lightly blotted)
• 2 cups (170g) old-fashioned whole rolled oats
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed dark or light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 Tablespoon pure maple syrup
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup (180g) semi-sweet chocolate chips

How to Make Zucchini Chocolate Chip Cookies

Step 1: Prepare the Zucchini

Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set aside until step 4.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:
* Old-fashioned rolled oats
* All-purpose flour
* Baking soda
* Salt
* Ground cinnamon

Set this mixture aside.

Step 3: Cream Butter and Sugars

Using a hand mixer or a stand mixer fitted with paddle attachment:
1. Beat the softened butter along with both sugars on medium speed until creamy, about 2 minutes.
2. Add in the egg and mix on high until combined, about 1 minute. Scrape down sides as needed.
3. Mix in maple syrup and vanilla extract until fully combined.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients along with the zucchini into the wet mixture:
1. Mix on low speed until just combined.
2. With the mixer still running on low speed, fold in the semi-sweet chocolate chips.

Cover and chill the dough in the refrigerator for at least 2 hours (up to 4 days). Allow it to sit at room temperature for at least 30 minutes before rolling if chilled longer than a few hours.

Step 5: Preheat Oven

Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats.

Step 6: Scoop Dough

Scoop or roll cookie dough using heaping tablespoons:
– Place them about 3 inches apart on your prepared baking sheets.

Step 7: Bake Cookies

Bake for about:
– 13-14 minutes or until lightly browned on edges.
– The centers will look very soft; for crisper edges bake for up to 15 minutes.

Step 8: Cool Down

Remove from oven:
– Let cool on baking sheet for about 5 minutes before transferring to wire racks.
– While warm, press additional chocolate chips into tops if desired.

These cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for about a week. Enjoy your deliciously unique Zucchini Chocolate Chip Cookies!

How to Serve Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies are a delightful treat that can be enjoyed in various ways. Here are some serving suggestions to enhance your experience with these soft and chewy cookies.

With a Glass of Milk

• A classic pairing, a cold glass of milk complements the rich chocolate chips and soft texture of the cookies perfectly.

Warmed Up

• Gently warm the cookies in the microwave for 10-15 seconds before serving to enhance their gooey centers and aroma.

Ice Cream Sandwiches

• Take two cookies and sandwich a scoop of your favorite ice cream between them for a delicious dessert twist.

Topped with Whipped Cream

• Add a dollop of whipped cream on top for an extra creamy texture that pairs wonderfully with the chocolate flavors.

Drizzled with Chocolate Sauce

• For an indulgent treat, drizzle warm chocolate sauce over the cookies right before serving to amplify the cocoa goodness.

How to Perfect Zucchini Chocolate Chip Cookies

To ensure your zucchini chocolate chip cookies turn out perfectly every time, consider these helpful tips.

• Use fresh zucchini: Freshly shredded zucchini retains moisture better than older zucchini, ensuring soft cookies.
• Chill the dough: Chilling the dough for at least 2 hours allows the flavors to meld and improves the cookie’s texture.
• Don’t skip the blotting: Lightly blotting the shredded zucchini removes excess moisture, preventing overly wet dough.
• Adjust baking time: Keep an eye on your cookies; they should look soft in the center but lightly browned at the edges. Bake longer for crispier edges.
• Experiment with add-ins: Consider adding nuts or different types of chocolate chips for varied flavor and texture.
• Store properly: Keep cooled cookies in an airtight container to maintain their freshness for up to a week.

Best Side Dishes for Zucchini Chocolate Chip Cookies

While these cookies are delightful on their own, pairing them with side dishes can elevate your dessert experience. Here are some great options:

1. Fresh Fruit Salad: A light fruit salad provides a refreshing contrast to the richness of the cookies.
2. Vanilla Yogurt Parfait: Layer vanilla yogurt with granola and berries for a creamy and crunchy complement.
3. Nutty Granola Bars: Homemade granola bars offer a wholesome side that balances sweetness with crunch.
4. Coffee or Tea: A warm cup of coffee or herbal tea can enhance the cookie’s flavors while providing a comforting drink option.
5. Chocolate Fondue: Dip pieces of cookie into melted chocolate fondue for an extra decadent treat.
6. Cheese Platter: A platter featuring soft cheeses can create a unique savory-sweet experience when paired with cookies.

Common Mistakes to Avoid

Baking zucchini chocolate chip cookies can be simple, but there are a few common mistakes to watch out for.

• Not blotting the zucchini: Failing to lightly blot the shredded zucchini can lead to overly moist cookies. Always gently press the zucchini with a towel to remove excess moisture.
• Skipping the chilling step: Chilling the dough is essential for achieving the right texture. Don’t skip this step; refrigerate for at least 2 hours.
• Overmixing the dough: Overmixing can result in tough cookies. Mix just until ingredients are combined to keep them soft and chewy.
• Incorrect measuring of flour or oats: Using too much flour or oats will alter the cookie’s texture. Always spoon and level flour, and measure oats correctly.
• Ignoring baking time: Baking too long can harden your cookies. Check them at 13 minutes; they should look soft in the center.

Storage & Reheating Instructions

Refrigerator Storage

• Keep cookies in an airtight container to maintain freshness.
• They will stay fresh for up to 1 week when stored properly.

Freezing Zucchini Chocolate Chip Cookies

• Place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer them to a freezer bag or airtight container; they can last up to 3 months.

Reheating Zucchini Chocolate Chip Cookies

• Oven: Preheat your oven to 350°F (177°C). Bake for about 5 minutes until warm.
• Microwave: Heat individual cookies on a plate for about 10-15 seconds.
• Stovetop: Warm on low heat in a skillet for a few minutes, turning occasionally.

Frequently Asked Questions

Here are some common questions about making zucchini chocolate chip cookies.

Can I use other types of chocolate?

Yes! You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips according to your preference.

How do I know when my zucchini chocolate chip cookies are done?

They should be lightly browned around the edges and soft in the center. They will firm up as they cool.

Can I make these cookies gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend as a substitute for regular flour.

How do I store leftover zucchini chocolate chip cookies?

Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week.

What other mix-ins can I add to these cookies?

You could add nuts, dried fruits, or even spices like nutmeg for additional flavor variations!

Final Thoughts

Zucchini chocolate chip cookies are not only delicious but also versatile, allowing you to customize them with your favorite mix-ins. These soft, chewy treats are perfect for any occasion—give them a try today!