Zucchini Chocolate Chip Cookies
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.
- 1 cup Butter, room temperature
- 2 cups Granulated sugar
- 2 Eggs, beaten
- 4 cups All-purpose flour
- 2 tsp. Baking soda
- 1 tsp. Salt
- 2 cups Grated Bossa Nova zucchini
- 2 cups Chocolate chips (semi-sweet or dark)
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.
This 2015 AAS Winner produces beautiful dark and light green mottled exterior fruit that are grown on compact plants. These fruits are available earlier in the season and continue producing for three weeks longer than comparison varieties. A yummy addition to any garden!