Tuesday, September 25, 2012

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies?  Why not?  They are delicious! 

I started with this recipe from One Hundred Dollars A Month and made just a few changes in the types of flours and sugars I used.  The cookies spread a little and turned out chewy straight out of the oven.  They got just a bit crispier with more cooling, but overall, I'd call they a chewy cookie.  If you don't want them to spread, I suspect chilling the dough for an hour or so will keep them from spreading as much.  I like them just the way they are, though.

Zucchini Chocolate Chip Cookies

1 cup unbleached white flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup Sucanat
1 cups sugar
2 egg
1 teaspoon vanilla (I accidentally omitted and didn't miss it)
1 cup shredded zucchini
1 cup semi-sweet chocolate chips

Heat oven to 350F.

In a large bowl, mix flours, baking soda, cinnamon and salt until well-combined.  In a large mixing bowl, beat butter, sugars, eggs and vanilla together until light and fluffy.  Gradually beat in dry ingredients, then gently mix in zucchini and chocolate chips.

Using a small scoop or a teaspoon, scoop dough onto a silicone-lined or parchment -lined cookie sheet.  Bake for 12-14 minutes.  Remove from oven and let cookies cool on cookie sheet for about 5 minutes (this will make them easier to lift off).  Transfer to cooling rack and cool completely.

Makes about 4-1/2 dozen.
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