Sort ingredients
jazzyjesska
QR Code
Listen
Pdf
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, add room temperature butter, granulated sugar, and brown sugar. With a hand mixer (or stand mixer), beat until creamed and fluffy, about a minute. Add egg and vanilla extract and beat until fluffy, about a minute.
In a separate bowl, add dry ingredients: flour, baking soda, and salt. Whisk to combine. Add to butter mixture and stir to combine (do not overmix).
After measuring zucchini, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture will make your cookies cakey and/or soggy.
Add shredded zucchini and chocolate chips to dough and stir to incorporate.
Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for 11-13 minutes, or until lightly browned across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.