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Brown Butter Zucchini Chocolate Chip Cookies

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A cozy and easy-to-make cookie recipe combining nutty brown butter with moist shredded zucchini and melty semi-sweet chocolate chips for a comforting snack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed light brown sugar (165g)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Melt 1 cup (2 sticks / 226g) unsalted butter over medium heat in a medium saucepan, stirring constantly until golden with brown specks and nutty aroma (about 8 minutes). Remove from heat and let cool slightly.
  2. Prep the zucchini: Shred 1 cup (about 1 medium zucchini) using a box grater or food processor. Squeeze out as much moisture as possible using a clean kitchen towel.
  3. Mix sugars and egg: In a large bowl, combine 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Add 1 large egg and 1 teaspoon vanilla extract. Beat until smooth and creamy.
  4. Combine brown butter and wet ingredients: Slowly pour the warm (not hot) brown butter into the sugar-egg mixture, stirring continuously until combined.
  5. Sift dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Incorporate dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until combined; do not overmix.
  7. Add zucchini and chocolate chips: Fold in the shredded zucchini and 1 1/2 cups semi-sweet chocolate chips evenly throughout the dough.
  8. Chill the dough (optional): Refrigerate the dough for 30 minutes for thicker cookies, or skip if in a hurry.
  9. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop and bake: Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart. Bake for 12-15 minutes until edges are golden and centers look set but still soft.
  11. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully by stirring constantly to avoid burning. Squeeze out excess moisture from zucchini to prevent soggy dough. Chill dough for thicker cookies and use a cookie scoop for uniform size. Dough can be refrigerated for 30 minutes or skipped if short on time. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter, zucchini, chocolate chip cookies, cozy snack, easy cookies, baking, comfort food

Find it online: https://sagestirs.com/brown-butter-zucchini-chocolate-chip-cookies-recipe-easy-cozy-snack-ideas/