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.
