Summer often brings more zucchini than you can use right? And sometimes, you just "need" a good old-fashioned chocolate chip cookie. This will certainly fill that need while using up some garden bounty. This recipe credit goes to the I Am Baker blog.
Cream butter and sugar together until light and fluffy.
With the mixer on low, add eggs one at a time until incorporated.
Gradually add flour, baking soda and salt into butter mixture. Mix well. (Note: this dough is quite dry before you add the zucchini, which is how it should be)
Squeeze excess water from zucchini with a paper towel but do not drain entirely. Stir into the dough.
Fold in chocolate chips (Note: I like a LOT of chocolate chips so I usually use closer to 3 cups)
Chill dough 1-2 2 hours. (Note: I chilled the dough, covered with plastic, overnight and it worked out perfectly)
Heat over to 350 degrees F.
Using a small ice cream scoop, drop cooking onto a parchment lined cookie sheet two inches apart.
Make 10-13 minutes until golden around the edges. (Note: baking time depends on the size of your dough balls and how chewy or crumbly you prefer your cookies) DO NOT overbake!
Let cook 2-3 minutes then remove and place on rack or towel to cool completely.