Print

Tender Brown Butter Chocolate Chip Zucchini Cookies

brown butter chocolate chip zucchini cookies - featured image
Print Recipe

Soft, moist, and tender cookies with a deep, nutty flavor from browned butter and subtle freshness from shredded zucchini. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned until golden and nutty
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup shredded zucchini (about 1 medium zucchini), fresh and unpeeled
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter (about 8-10 minutes): Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently with a wooden spoon as it melts. You’ll see it foam, then start turning golden brown with a nutty aroma. Remove from heat immediately once browned to avoid burning. Pour into a heatproof bowl and let cool for 5 minutes.
  2. Prepare the zucchini: While the butter cools, shred 1 cup of zucchini (about 1 medium) using a box grater. Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture to prevent soggy cookies.
  3. Mix wet ingredients: In a large bowl, combine the browned butter, ½ cup (100g) granulated sugar, and ½ cup packed (110g) light brown sugar. Whisk until smooth and slightly glossy. Add 1 large egg and 1 teaspoon vanilla extract, stirring until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups (220g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon fine salt.
  5. Bring it all together: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep cookies tender. Fold in the shredded zucchini and 1 cup (170g) semi-sweet chocolate chips evenly.
  6. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to help flavors meld and prevent spreading during baking.
  7. Preheat oven & bake: Heat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop dough balls spaced 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers still look soft.
  8. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They firm up but remain tender and moist inside.

Notes

Brown the butter carefully on medium heat and remove immediately once browned to avoid burning. Squeeze out excess moisture from shredded zucchini to prevent soggy cookies. Chilling the dough is recommended for better texture and flavor melding. Watch baking time closely to avoid overbaking; cookies should look slightly underbaked when removed.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, zucchini cookies, soft cookies, moist cookies, easy cookie recipe, homemade cookies, zucchini dessert

Find it online: https://lirafood.com/tender-brown-butter-chocolate-chip-zucchini-cookies-easy-homemade-recipe-for-soft-moist-treats/