Wow! Started up with cooking a batch of these and, what with the grandkids running in and out, finally ended up cooking a total of three batches. Great flavor and a nice, soft cookie. One word of warning: Use a strong mixer or do it by hand. An underpowered mixer is going to have a tough time 'cuz the dough is thick! Now, excuse me while I go finish off a couple that I hid in the cupboard.
I was interested to know how these would taste with zucchini in them, they were great!! You would never know. Its gotta be one of the best ways to use up some of those garden zucchini. I really like the hint of cinnamon too. I did halve the recipe and they came out fine! Thanks love!
Making some right now. Yes, more of a cakey textured cookie, but I don't mind the texture and the flavor is good. Mine didn't turn out very puffy, or nearly as beautiful as HeatherFeather's photo. ;( Perhaps because I used spelt flour. Or maybe she is just a better baker. I did drop by tbsp. rather than by tsp. because I don't have a cookie scoop that size and with the dough being so sticky I didn't trust not using a cookie scoop, so that might account for it also. Thanks for another fun way to use zucchini.
NOTE: I did have trouble storing these cookies as they stuck together if I arranged them overlapping on a plate.
So how do you stop eating these cookies once they are done? I used Pamela's Gluten Free flour mix and they are so good! Zucchini from the garden and eggs from our hen house! Life is good!
I omitted the walnuts (b/c I didn't have any) and substituted ½ c. shredded carrots (to make 2 c. total veggies), added 1 tsp. vanilla and an extra egg, and changed flour to ½ c. whole wheat 1 ½ c. all-purpose. --I made the half batch of 4 doz.--
These turned out fantastic! They were light and had wonderful texture and flavor.
Great! I used half whole wheat flour but otherwise followed the recipe as stated. Mine cooked in exactly 13 minutes, so watch your time carefully. I LOVE the texture; kind of soft and cakey. My kids loved them - I just love chocolate and zucchini!
I halved the recipe and added 1 tsp of vanilla and 2 tbsp of cocoa powder. I also kept the eggs at two. Yummy! Great way to get rid of the leftover zucchini--and much more portable than cake!
I'm sorry, but we really don't like these too much. Don't get me wrong, they taste fine... but they're just not a very good chocolate chip cookie by my book. I halved the recipe (typically I might blame any problems with the recipe on that, but you did say that it was fine to half it...). Overall I found the cookies puffy, but dry and kind of crumbly. They were a little too bread/cakelike for our liking. Good flavor, but they lacked any of the buttery crispness or chewiness of an ideal chocolate chip cookie. What Rick said is true, too- it is a quite thick batter. And those little buggers sure did stick to my pan, even greased! I think that parchement would probably be a better idea. These did have a nice flavor, but the consistancy and texture was all wrong for a chocolate chip cookie in my book. Sorry, but I would not make these again.
these were excellent, and my husband never is excited over cookies....so they were a big hit
Mmmmmmm... Who knew zuchini could taste so good! My fiancee said his grandma used to make zucchini cookies, these aren't exacty what he remembers. However, my granddaughter and I love them!