Servings: 30 cookies
- ¾ cup salted butter (1½ sticks, 170 grams), softened to room temperature
- ½ cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini , see Notes (130 grams, about ½ medium zucchini)
- 2 ½ cup all-purpose flour (330 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛-¼ teaspoon ground ci
- 1 cup semi-sweet chocolate chips (170 grams)
- ½ cup chopped walnuts , optional (56 grams)
Step 1Preheat oven to 375°F. Line a sheet pan with parchment paper.
Step 2In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-5 minutes. Stop to scrape down then bowl once or twice.
Step 3Add the egg, vanilla, and zucchini, beating after each and scraping down the bowl at least once.
Step 4Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.
Step 5Portion equally (I use a #40 1½ Tbsp scoop) and roll into rounds. Space evenly about 4 inches apart on prepared sheet pan.
Step 6Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
Step 7Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
For best results, squeeze excess water from zucchini with a paper towel or tea towel before adding to cookie dough. The dough can be stored in the fridge for up to one week, or in the freezer for fresh cookies later on!