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Tender Brown Butter Zucchini Chocolate Chip Cookies

brown butter zucchini chocolate chip cookies - featured image
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Soft, tender chocolate chip cookies made with nutty brown butter and finely shredded zucchini for moisture and a unique texture. These cookies offer a comforting, homey treat with a surprising veggie twist.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120g) finely shredded zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Melt 1 cup (226g) unsalted butter over medium heat in a medium saucepan, stirring frequently until it foams and turns golden brown with toasted nutty aromas, about 5-7 minutes. Transfer to a heat-safe bowl and let cool for 10 minutes.
  2. Prepare the zucchini: Finely shred 1 cup (120g) zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. Make the dough base: In a large mixing bowl, whisk together granulated sugar, light brown sugar, and cooled brown butter until smooth. Beat in the egg and vanilla extract.
  4. Add dry ingredients: In a separate bowl, sift together flour, baking soda, and salt. Gradually fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
  5. Incorporate zucchini and chocolate chips: Gently fold in the drained zucchini and chocolate chips until evenly distributed.
  6. Shape the cookies: Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on a parchment-lined baking sheet. Flatten slightly with fingers for even baking.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are golden but centers remain soft.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; it adds a deep, toasty flavor. Squeeze zucchini thoroughly to prevent soggy cookies. Fold dough gently to avoid tough cookies. Cookies look slightly underbaked when done; they firm up while cooling. Dough can be chilled for 15 minutes if too sticky. Refrigerate dough up to 24 hours before baking. Freeze baked cookies up to 3 months.

Nutrition

Keywords: brown butter, zucchini, chocolate chip cookies, soft cookies, homemade cookies, easy dessert, vegetable in dessert

Find it online: https://evabakery.com/tender-brown-butter-zucchini-chocolate-chip-cookies-easy-homemade-recipe/