Happy Friday!! We did it, we made it through the long week. It's time to sit back, relax and eat some cookies!
I found these cookies over at Posed Perfection and she has been making this recipe for 13 YEARS. Dang, they must be good, right?
I found these cookies over at Posed Perfection and she has been making this recipe for 13 YEARS. Dang, they must be good, right?
As long as you don't overbake them, they will be yummy. They are soft yet slightly chewy on the bottom. I think the chocolate chips are a must. Without them, the cookies aren't super flavorful. I usually don't peel my zucchini when I make zucchini bread or zucchini cookies, but I recommend peeling the zucchini first with this recipe. For some reason, the peel kept getting stuck in my teeth. Also, I think these taste best THE DAY THEY ARE MADE. The next day, they just aren't as good. I wonder how I could make these stay fresh longer, because they are really good the day they are made. Maybe another egg? I'll have to experiment and see what I can come up with.
Soft Zucchini Chocolate Chip Cookies
1/2 c. unsalted butter, softened
1 c. sugar
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. zucchini, finely grated (I recommend peeling it)
1 c. chocolate chips (I used milk chocolate)
Preheat oven to 350 degrees. Cream together butter and sugar until light and fluffy. Add the egg and mix well. Add the flour, soda, cinnamon and salt and add to creamed mixture and mix well (mixture will be dry until you add the zucchini). Add the zucchini and mix until evenly distributed (dough will be sticky). Stir in the chocolate chips. Drop dough by Tablespoons onto a well-greased baking sheet. Bake about 14-17 minutes or until lightly golden around the bottom. Do Not Overbake. Yield: around 2 1/2 dozen cookies.
Jenn's Notes: I baked my first batch for 17 minutes and they overdone. My 2nd batch I baked for 15 minutes and they were WAY better, I probably could have even went with 14 minutes. So, listen to the recipe and DO NOT OVERBAKE. These cookies are best the day they are made.
Great use for all that abundant zucchini.
ReplyDeleteI'm so glad you tried them. Sorry your first batch got overdone. I love your presentation in the pictures. Let me know if you end up adding an egg and how it turns out. We always just eat them anyway on the 2nd day. Maybe it's just because there is chocolate in them.;-) Have a great weekend!
ReplyDeleteBlessings,
Nici
What an unusual combination...thanks for sharing. I am stopping by from Six Sisters Sutff.
ReplyDeleteI will bookmark these for my more zucchini than I know what to do with moment! YUM!
ReplyDeleteThanks for linking up to Photo Friday!!!
they look delicious!
ReplyDeleteI need these cookies! YUM!
ReplyDeleteLove this, another great way for me to sneak a little healthy into my kids' diets! Pinned and now following you on FB, love the name of your blog btw!
ReplyDeleteI have lots of zucchini in the garden. Can't wait to try these. I love the name of your blog! I am a new follower and I am now going to take a look at all the amazing looking desserts on your sidebar. Hope to see you at True Aim!
ReplyDeleteThanks so much! Let me know if you end up making them! - Jenn
DeleteThese look a lot like the ones I made a week ago, except I didn't add chocolate chips to them. Next time!
ReplyDeleteI like leaving the skin on for a bit of color. :)
I agree the skin adds a nice pop of color! - Jenn
DeleteYour zucchini cookies look delicious! Thanks for linking up to our Strut Your Stuff Saturday! We loved having you and hope you will come back soon! -The Sisters
ReplyDeleteI bake them just right now :-)
ReplyDelete