Description
Soft, chewy cookies that secretly pack in vegetables for a gentle, self-care treat. These cookies balance the richness of brown sugar and chocolate with the subtle earthiness of zucchini.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium zucchini (about 1 1/2 cups grated), moisture squeezed out
- 1 cup (170g) semi-sweet or dark chocolate chips
- 1/2 cup toasted pecans or walnuts (optional)
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Wash and grate the zucchini on the large holes of a box grater. Squeeze the grated zucchini tightly by hand or with a clean kitchen towel to remove all excess moisture. This step is crucial to prevent soggy cookies.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or wooden spoon until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter mixture. Mix until just combined.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed or stir with a wooden spoon until just combined. Do not overmix.
- Fold in the squeezed zucchini and chocolate chips (and nuts, if using) gently with a spatula.
- Scoop dough into 2-tablespoon balls and place on baking sheets, leaving 2 inches between each cookie. For best results, chill dough for 10-15 minutes.
- Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm.
Notes
Squeeze the zucchini thoroughly to remove moisture; wet zucchini leads to flat cookies. Do not overmix the dough to ensure a tender, chewy texture. Cookies can be stored in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 140
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: zucchini cookies, chocolate chip cookies, brown sugar cookies, healthy cookies, self-care recipe, chewy cookies, easy baking