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Soft Chewy Zucchini Chocolate Chip Cookies with Brown Butter

Soft Chewy Zucchini Chocolate Chip Cookies - featured image
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These soft and chewy zucchini chocolate chip cookies feature browned butter for a rich, nutty flavor and shredded zucchini for moisture and a tender crumb. Perfect for sneaking in veggies while enjoying a delicious homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded fresh zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium skillet over medium heat. Stir frequently as the butter melts, foams, and then turns a golden brown with a nutty aroma. Remove from heat immediately to avoid burning. Transfer to a bowl and let cool for 5 minutes.
  2. Grate and drain zucchini: While the butter cools, shred 1 medium zucchini (about 1 cup) using a box grater. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture to prevent soggy cookies.
  3. Mix wet ingredients: In a large bowl, combine browned butter, 3/4 cup (150g) granulated sugar, 3/4 cup (165g) packed light brown sugar, and 1 large egg. Beat gently until fully incorporated. Add 1 teaspoon vanilla extract and mix again.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) sifted all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Form the dough: Gradually add dry ingredients to the wet mixture, stirring gently to combine. Fold in grated zucchini and 1 cup (170g) semi-sweet chocolate chips until evenly distributed. Be careful not to overmix; the dough should be soft but hold together.
  6. Chill the dough (optional): For thicker cookies, cover the dough and chill in the fridge for 30 minutes. This step is optional but helps with spreading control.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and bake: Using a cookie scoop or spoon, drop heaping tablespoons of dough about 2 inches apart on the baking sheets. Bake for 12-15 minutes, until edges are set but centers remain soft. The tops will look slightly puffed and golden.
  9. Cool properly: Let cookies cool on baking sheets for 5 minutes before transferring to a cooling rack. This helps them set without breaking.

Notes

Watch the butter carefully as it browns to avoid burning and bitterness. Squeeze excess moisture from shredded zucchini to prevent soggy cookies. Do not overmix the dough once flour is added to keep cookies soft. For thicker cookies, chill dough for 30 minutes before baking. Slightly underbake cookies for extra softness as they firm up while cooling.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, brown butter cookies, soft cookies, chewy cookies, homemade cookies, vegetable in cookies, easy cookie recipe

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