These Soft and Chewy Zucchini Chocolate Chip Cookies are a fun twist on a classic treat! Packed with hidden veggies, they’re sweet, chocolatey, and oh-so-soft.
Guess what? The zucchini makes them super moist! I love making these when I want a little sweetness without feeling guilty. Snack time just got a lot more interesting! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for structure. If you’re gluten-free, you can try a 1:1 gluten-free flour blend for a similar result.
Zucchini: Fresh is best! Grate it finely and squeeze out the extra liquid. If you’re out of zucchini, you can use applesauce instead for moisture, but the taste will differ a bit.
Butter: Softened butter gives the cookies richness. If you need a dairy-free option, coconut oil or margarine work well, but melt and cool them first before adding.
Oats: Old-fashioned oats add chewiness and texture. Quick oats can also work, but they might make the cookies a bit softer. You could also swap with ground oats for a different flavor.
Chocolate Chips: I love using semisweet chocolate chips for a good balance of sweetness. You could use milk chocolate if you prefer a sweeter cookie or dark chocolate for a more intense flavor.
How Do I Achieve the Perfect Texture for My Cookies?
Achieving that soft and chewy texture can often be the trickiest part of cookie-making. Here are some tips to help you get it just right:
- Don’t over-mix the dough after adding the flour; just combine it until no dry flour remains.
- Be accurate with your flour measurement. Too much flour can lead to dry cookies. Use the spoon and level method for best results!
- Chill the cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape and gives them a better texture.
- Take them out of the oven while they still look slightly underbaked. They continue to cook on the baking sheet!
How to Make Soft and Chewy Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 1/2 cups old-fashioned oats
- 1 cup semisweet chocolate chips
Time Needed
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake, plus 5 minutes to cool on the baking sheet. So, you’ll be enjoying these delightful cookies in about 30-35 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (177°C). While the oven is heating up, line your baking sheets with parchment paper to keep the cookies from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Make sure everything is well mixed and set this bowl aside for later!
3. Cream the Butter and Sugars
In a large bowl, use an electric mixer or a spoon to cream together the softened butter, brown sugar, and granulated sugar. Mix until it’s light and fluffy—this usually takes about 2-3 minutes.
4. Add the Egg and Vanilla
Beat in the egg and the vanilla extract until everything is well combined. This adds that lovely flavor to your cookie dough!
5. Incorporate the Zucchini
Now, stir in the grated zucchini. Make sure to squeeze out any extra moisture from the zucchini before adding it to the mix to keep the cookies from becoming too wet.
6. Combine Wet and Dry Ingredients
Gradually add your bowl of dry ingredients to the wet mixture. Mix just until combined—don’t overmix, or your cookies may end up tough!
7. Add Oats and Chocolate Chips
Gently fold in the oats and chocolate chips. This is where the magic happens, and your delicious additions come together!
8. Scoop and Bake
Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
9. Bake the Cookies
Pop the trays into the oven and bake for 10-12 minutes. You want the edges to be lightly browned while the centers are still soft.
10. Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your soft and chewy zucchini chocolate chip cookies as a sweet treat anytime!
These cookies are not just delicious, but they sneak in some veggies too! Perfect for any occasion or just a cozy snack at home. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out as much moisture as possible before adding it to the dough. Fresh zucchini is ideal, but frozen works in a pinch!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week for longer freshness!
What Can I Substitute for the Oats?
If you don’t have oats on hand, you can use quick oats or even ground oats for a smoother texture. Alternatively, you could replace them with an equal amount of flour, but keep in mind that the cookies may lose some of their chewy texture.
Can I Add Nuts to the Cookies?
Absolutely! Chopped walnuts or pecans can add a nice crunch and flavor. Just fold them in along with the chocolate chips for extra deliciousness!
