Best Chunky Chocolate Chip Cookies Recipe Recipe For Zucchini

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
• In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
• Add the zucchini and chocolate chips and mix just until incorporated.
• Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
• Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 3 days.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy.
• Add both sugars and cream for another 2-3 minutes.
• Add the egg and vanilla and mix until incorporated. Make sure to scrap the sides of the bowl.
• Next add in zucchini and mix until combined.
• Fold in oats and walnuts.
• In a medium bowl combine flour, cinnamon and baking soda.
• Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined. Do not over mix.
• Fold in the chocolate chips.
• Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper.
• Bake for 10 minutes. The cookies should be slightly golden brown.
• Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
• Store them in an airtight container to keep them fresh and moist.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

Steps:

• Preheat oven to 370 degrees F.
• In medium mixing bowl blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
• Cream butter and brown sugar in a large mixing bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla.
• Add the zucchini/egg mixture to the sugar/shortening.
• Add the wet ingredients to the dry ingredients and mix well.
• Then fold in the chocolate chips.
• Drop a level tablespoon of cookie dough onto UNGREASED cookie sheet (or line with parchment paper) for each cookie. Bake 10-12 minutes until lightly browned on the bottom.
• Let sit 5 minutes, then remove to wire rack and cool.

EASY ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease baking sheets or line with parchment paper
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.
• Gradually add flour mixer and beat until smooth. The dough will be stiff.
• Stir in zucchini and remaining ingredients.
• Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
• Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.
• Cool for 2 minutes then remove to cooling racks.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• Cream brown sugar, white sugar, shortening, eggs, and vanilla.
• In a separate bowl, combine shredded zucchini, flour, baking soda, salt, chocolate chips and chopped nuts.
• Add dry ingredients to wet ingredients, and stir to combine.
• Drop by teaspoon on a greased baking sheet.
• Bake in a preheated 350 degree F oven for 15 minutes.
• Cool on the pan for 3-4 minutes; remove and cool on a cooling rack.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Prep: Start by peeling the zucchini and grating it, depending on the size of the zucchini you may need 1-2 to get the full 2 cups needed for this recipe. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, a silicon mat or spray with non-stick cooking spray.
• Cookie dough: In a large mixing bowl, combine and beat together the sugar and softened butter until creamy. Then add in the eggs and vanilla extract, mix well until combined. Then, add in 4 cups of flour, cinnamon, baking powder, baking soda and salt. Stir well. Next, pour in the grated zucchini and the chocolate chips and stir until well combined.
• At this point, you may want to add more flour, depending on how wet your zucchini is. I usually need to add additional 1-1 1/2 cups of flour. In the batch pictured below, I added 1 1/2 cups for a total of 5 1/2 cups flour. The cookies end up being thick and cake-like and we love them this way, but if you want a thinner, chewier cookie, don't add quite as much flour. Either way, the dough will be stickier than most regular chocolate chip cookie recipes.
• Proceed to use a cookie scoop to drop cookies onto the prepared cookie sheet. Bake in the preheated oven for about 12 minutes, or until the tops start turning a light golden brown. Let the cookies cool for about 10 minutes, then serve and enjoy!

MOM'S CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
• Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.