Chocolate Cookie With Vanilla Pudding Recipe Recipes Recipe For Zucchini

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 375 degrees.
• Grate zucchini. Set aside.
• Cream butter and sugars until fluffy, about two minutes.
• Add eggs and vanilla. Beat two more minutes.
• Add baking soda, baking powder, and salt. Mix for one minute.
• Add cocoa and flour. Beat just until combined. The dough will be stiff.
• Add grated zucchini and chocolate chips. Mix only until incorporated. As the dough sits the zucchini will start releasing some of the water in it and the dough will become thinner and "wetter". The last batch of cookies might be flatter than the first, because of the amount of time the zucchini sits in the cookie dough before baking.
• Drop dough onto a parchment-lined baking sheet in 2 Tablespoon sized cookies.
• Bake for 10-11 minutes. Be careful to not over bake.
• Let cookies cool on the sheet of a minute, then remove to a cookie rack to finish cooling.

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:

• 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.

VANILLA-COOKIE PUDDING

Steps:

• Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.
• Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
• Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.

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.

VANILLA PUDDING CHOCOLATE CHIP COOKIES RECIPE - (4.5/5)

Steps:

• In a large mixing bowl, sift together the flour, instant vanilla pudding mix, baking soda, and salt, set aside. In another large mixing bowl, cream together the butter, white sugar and brown sugar until it is light and well mixed. Add the eggs, one at a time, making sure they are well mixed into the creamy mixture. Next, add the vanilla and the water. Carefully add the flour mixture to the creamy mixture and bring the dough together, and just as the flour is beginning to be moistened, add has just combined. Fold in the baking chips, with a spatula to combine. Bake at 370°F for about 10 minutes. (I recommend using parchment paper.) The cookies might not looked baked, but resist the urge to bake them longer. The edges should be lightly brown. Allow to cool on cookie sheet 1 to 3 minutes, then remove and cool on racks. These cookies will firm-up on the cookie sheet. Note: I "halved" the recipe which yielded a little over dozen cookies. This can be easily doubled.