ZUCCHINI CHOCOLATE CHIP COOKIES
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 cup grated zucchini
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup chopped walnuts
1 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
In the large bowl of an electric mixer set on medium speed, cream together the butter and sugar until the mixture is light and fluffy. Beat in the egg until well blended. Add the zucchini and vanilla and continue beating until thoroughly incorporated.
Reduce mixer speed to low and beat in the flour, baking soda, and salt until well combined. Add the walnuts and chocolate chips and mix to distribute well. Drop the batter by rounded teaspoonfuls, about 2 inches apart onto ungreased cookies sheets.
Bake in the middle of the oven for 8-10 minutes, or until the edges are golden brown and the cookies are firm to the touch. Transfer to a wire rack to cool (keep them separated or they might stick together). The cookies can be kept in an airtight container for several days.
Makes 50 to 60 cookies
Source: Desserts With A Difference by Sally Stone
Mimi, Texas: Even though my zucchini didn't do well this year, a friend of mine gave me some. I haven't tried this recipe yet, but it looks yummy!
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 cup grated zucchini
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup chopped walnuts
1 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
In the large bowl of an electric mixer set on medium speed, cream together the butter and sugar until the mixture is light and fluffy. Beat in the egg until well blended. Add the zucchini and vanilla and continue beating until thoroughly incorporated.
Reduce mixer speed to low and beat in the flour, baking soda, and salt until well combined. Add the walnuts and chocolate chips and mix to distribute well. Drop the batter by rounded teaspoonfuls, about 2 inches apart onto ungreased cookies sheets.
Bake in the middle of the oven for 8-10 minutes, or until the edges are golden brown and the cookies are firm to the touch. Transfer to a wire rack to cool (keep them separated or they might stick together). The cookies can be kept in an airtight container for several days.
Makes 50 to 60 cookies
Source: Desserts With A Difference by Sally Stone
Mimi, Texas: Even though my zucchini didn't do well this year, a friend of mine gave me some. I haven't tried this recipe yet, but it looks yummy!
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