ZUCCHINI CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
- Mix in eggs, zucchini, and vanilla.
- Stir in the flour, baking soda, salt, and cinnamon until just combined.
- Fold in chocolate chips, oats, and walnuts.
- Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
- Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).
Nutrition Facts : ServingSize 1 cookie, Calories 114 kcal, Carbohydrate 16 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 18 mg, Sodium 153 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
ZUCCHINI CHOCOLATE CHIP COOKIES
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP ZUCCHINI COOKIES
These are realllllllllly yummy cookies. Dont tell anyone there is zucchini in them... they'll NEVER know! Cook time is the amount of time it takes to cook each batch of cookies!
Provided by love4culinary
Categories Drop Cookies
Time 45m
Yield 96 cookies
Number Of Ingredients 10
Steps:
- First you will want to preheat your oven to 350 degrees F.
- Spray cookie sheets with cooking spray or line with Parchment paper.
- Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
- Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
- Stir in the zucchini.
- Fold in your walnuts (optional), and chocolate chips.
- Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
- Bake for 15 to 20 minutes, or until golden.
- Do not over-bake, or you will not enjoy your cookies.
- Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
- This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
- We make these for Christmas sometimes, and therefore make a lot to give away!
Nutrition Facts : Calories 70.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 9, Sodium 69.5, Carbohydrate 10.5, Fiber 0.4, Sugar 6.2, Protein 0.9
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!
Provided by Debbie S
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
- Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g
ZUCCHINI CHOCOLATE CHIP COOKIES
These super soft chocolate chip cookies feature a surprising - and surprisingly great - ingredient: zucchini.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 12
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.
CHOCOLATE CHIP COOKIES VI
Chocolate chip cookies made with ground zucchini and a hint of cinnamon.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, sugar. Beat in egg and vanilla. Stir in the zucchini. Combine the flour, baking powder, salt and cinnamon; stir into the zucchini mixture. Mix in the chocolate chips and walnuts. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges are light brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 119 calories, Carbohydrate 17 g, Cholesterol 13.1 mg, Fat 5.3 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 70.5 mg, Sugar 9 g
CHOCOLATE ZUCCHINI COOKIES
This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! -Tina Lunt, Bass Harbor, Maine
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ZUCCHINI OAT CHOCOLATE CHIP COOKIES
These zucchini oat chocolate chip cookies are a twist on the traditional cookie recipe and are absolutely delicious! Cookies are the ultimate comfort food that we all love and adore and after trying these, I bet you won't be able to just have one!!
Provided by Alyssa Rivers
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking soda, oats, and salt.
- In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in the chocolate chips.
- Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow cooling 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
Nutrition Facts : Calories 144 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 90 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES
We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all -- zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 to 15 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
- Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
- Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
- Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
- Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
MOM'S CHOCOLATE ZUCCHINI COOKIES
You won't even taste the veg, but it's there! Good way to get veggiephobes to eat some green.
Provided by bounce
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 60
Number Of Ingredients 12
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.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 15.4 g, Cholesterol 6.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 119.2 mg, Sugar 8.3 g
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- In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-5 minutes. Stop to scrape down then bowl once or twice.
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