Chocolate Chip Zucchini Cookies
- Ready In:
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 eggs, beaten
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
- 2 cups semi-sweet chocolate chips
- 1 1⁄2 - 2 cups walnuts, chopped (optional)
- 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!
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As others have said, these have more of a cake texture to them, but I absolutely love them. In fact, I may never make regular chocolate chip cookies again! Took the advice of others and did half white sugar & half light brown sugar, added one tsp of vanilla extract, and cooked for 10 minutes. I also didn’t have baking soda on hand, so I used baking powder instead. 2 teaspoons of baking soda = 2 TABLESPOONS of baking powder. Did half with walnuts and half without. I definitely think that the walnuts add a nice crunchy texture to offset the soft cakey-ness, so these were my preference, but without nuts were amazing too!!! Produced 6 dozen cookies, so maybe my scoops were larger than the OP’s 8 dozen.