Because these cookies contain zucchini, we can pretend they are healthy. Because they contain three kinds of chocolate, we can call them delicious.
This summer I had a bumper crop of zucchini, so a gardener friend suggested I grate and freeze some of it. I grated and froze it in two cup portions, because my awesome zucchini loaf calls for that amount of zucchini. The other day I was looking for something to bring to work for my somewhat stressed-out colleagues (let’s just say the beginning of the school year isn’t just hard on the students) and I found this recipe. People liked the idea that they could trick themselves into thinking it was a somewhat healthy recipe, but mostly they loved the intense chocolaty-ness of the cookies. I use Ghirardelli semi-sweet chocolate chips because I think their quality it quite good!
The one change I will make next time I make these is in the fineness of the grated zucchini. I used the thicker side of my box grater, but I found that there were pieces of zucchini that stuck out of a few of the cookies, so next time I will use the finer grater.
The only thing I did differently from the original recipe was to bake for a minute or two less, and I put a little sea salt on top of each cookie before baking for an awesome chocolate and salt combination!
What you need:
- 2/3 cup semisweet chocolate chips
- 1/2 cup butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup shredded and drained zucchini
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet, semi- or bitter-sweet chocolate chips
- optional:sea salt
What you do:
- Grate the zucchini and let it drain in a sieve. Press the zucchini down to extract some of the liquid.
- Melt the chocolate chips in the top of a double boiler. Set aside to cool to room temperature.
- In a large bowl whip the butter, granulated and brown sugars for 1-2 minutes, until light and creamy. Add the egg and vanilla and mix for about a minute. Stir in the grated zucchini.
- Pour in the melted chocolate and mix.
- Sift in the dry ingredients and mix on low speed until almost combined. Stir in the chocolate chips until everything is just incorporated.
- Scoop the cookie dough using a tablespoon or small ice-cream scoop, and place them a few centimetres apart on the cookie sheets. Add a little sea salt to the top of each cookie before baking – optional but awesome!
- Bake for 9-10 minutes until just set.