Cookies: Triple Chocolate Zucchini Cookies

By NicoleS

Ingredients

• 2/3 cup (4.5 ounces) semisweet or bittersweet chocolate chips
• 2 cups (10 ounces) all-purpose flour
• 1/4 cup (.75 ounces) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons, 4 ounces) butter, softened to room temperature
• 1/4 cup (2 ounces) granulated sugar
• 1/2 cup (3.75 ounces) packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup shredded and drained zucchini (about 4 ounces)
• 1 cup semisweet, bittersweet or milk chocolate chips

Details

Adapted from melskitchencafe.com

Preparation

Step 1

Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.

Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring inbetween taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature (as in, a finger dipped in will feel like tepid bath water but should certainly not scorch your finger with heat).

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.

Pour in the melted chocolate and mix until well-combined.

Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.

Scoop the cookie dough into 2 tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.

Bake for 10-11 minutes until just set.