The Best Zucchini Chocolate Chip Cookies with Walnuts and Cinnamon: Your Go-To Late Summer Recipe
As summer gently transitions into fall, our gardens and local markets are often overflowing with a bountiful harvest, and zucchini is undoubtedly one of its stars. While many classic zucchini recipes lean towards savory dishes or quick breads, these Zucchini Chocolate Chip Cookies with chopped walnuts and a hint of cinnamon offer a truly delightful and unexpected late-summer twist on a beloved classic. They are incredibly soft, wonderfully chewy, and bursting with a harmonious blend of flavors that perfectly captures the essence of the season.
Is anyone else finding it hard to believe that September is already here and summer’s golden days are nearing their end? It feels like just yesterday we were welcoming the warmth, and now we’re bracing for cooler temperatures. But fear not, because the vibrant produce of summer is still thriving, and I’m determined to make the most of it for as long as possible. Just last week, I found myself with an abundance of zucchini from the farmer’s market, and the usual question popped into my head: “What delicious creation can I whip up with all this?”
If you, like me, are currently blessed with an excess of zucchini, then these amazing zucchini chocolate chip cookies are your ideal solution! Imagine your favorite classic buttery, chocolate-filled cookie, but with a secret garden twist – delicate shreds of fresh zucchini infused into every bite. This unique addition doesn’t just add a touch of healthful goodness; it actually contributes to the cookies’ incredibly soft, moist, and delightfully chewy texture. Paired with the satisfying crunch of walnuts and a warming whisper of cinnamon, these cookies become the quintessential treat for easing into the cozy days of autumn.
And here’s a testament to their irresistible appeal: even my kids, who typically possess a finely tuned radar for anything remotely green, devoured these cookies with gusto, giving them two enthusiastic thumbs up! It’s a fantastic way to sneak in some extra veggies without anyone even noticing.
Table of Contents
- Ingredients You’ll Need for Zucchini Chocolate Chip Cookies
- How to Make Zucchini Chocolate Chip Cookies
- My Best Cookie Baking Tips for Success
- Troubleshooting Common Cookie Issues
- More Delicious Zucchini Recipes
- Get the Full Zucchini Chocolate Chip Cookie Recipe
Ingredients You’ll Need for Zucchini Chocolate Chip Cookies
Crafting these delectable cookies requires a blend of pantry staples and one star ingredient from the garden. Each component plays a crucial role in achieving that perfect soft, chewy texture and rich flavor. Here’s a closer look at what you’ll need:
- Salted Butter: Ensure your butter is at a cool room temperature, not melted. This is vital for proper creaming and achieving the correct cookie texture. If you only have unsalted, simply add an extra pinch of salt to the dry ingredients.
- Granulated Sugar & Brown Sugar: The combination of these two sugars creates a balanced sweetness and contributes significantly to the chewiness and moisture of the cookies. Brown sugar, with its molasses content, adds a deeper flavor profile and enhances the soft texture.
- Large Egg: Acts as a binder and helps with the structure and richness of the cookies.
- Vanilla Extract: A classic flavor enhancer that complements the chocolate and cinnamon beautifully. Use pure vanilla for the best taste.
- Shredded Zucchini: The secret ingredient! It adds incredible moisture without making the cookies taste like vegetables. Remember to squeeze out as much excess liquid as possible to prevent soggy cookies. About half of a medium zucchini should yield the 1 cup needed.
- All-Purpose Flour: The primary structural component. Measuring correctly is key (spoon and level method or weigh it).
- Baking Soda: Our leavening agent, which helps the cookies rise slightly and contributes to their soft interior.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors.
- Ground Cinnamon: A subtle hint of cinnamon elevates the flavor profile, adding a warm, comforting note that pairs wonderfully with the zucchini and chocolate, especially as we head into autumn.
- Semi-Sweet Chocolate Chips: The classic mix-in! Feel free to use milk chocolate, dark chocolate, or a mix of different types.
- Chopped Walnuts (Optional): These add a fantastic textural crunch and a nutty depth of flavor that complements the other ingredients. If you’re not a fan of walnuts, pecans are a great substitute, or you can omit them entirely.
How to Make Zucchini Chocolate Chip Cookies
Making these delightful zucchini chocolate chip cookies is a straightforward process, but paying attention to a few key details will ensure your cookies turn out perfectly every time. Follow these steps for soft, chewy, and flavorful results:
- Prepare Your Zucchini: This is a crucial first step! Use a box grater to shred your fresh zucchini. Once shredded, transfer it to a clean, thick paper towel or a tea towel. Now, here’s the important part: firmly squeeze out as much excess liquid as possible. You’ll be surprised how much water comes out! This prevents the cookies from becoming soggy or spreading too much during baking.
- Cream Butter and Sugars: In a large mixing bowl, preferably using an electric mixer with a paddle attachment, beat the softened butter with both granulated and brown sugars. Cream this mixture on high speed for a good 3-5 minutes. You’re looking for a transformation: the mixture should become noticeably pale in color, light, fluffy, and increased in volume, sticking slightly to the sides of the bowl. Don’t rush this step, as proper creaming incorporates air, which is essential for a light and tender cookie. Remember to stop and scrape down the sides of the bowl once or twice to ensure everything is evenly combined.
- Incorporate Wet Ingredients: Add the large egg, vanilla extract, and your prepped, squeezed shredded zucchini to the creamed mixture. Mix after each addition, ensuring everything is well combined. Don’t forget to scrape down the bowl again as needed to integrate all ingredients fully.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients to the wet mixture in the electric mixer, mixing on low speed until just barely combined. It’s okay if a few streaks of flour remain – overmixing at this stage can lead to tough cookies.
- Fold in Mix-ins: Gently fold in your semi-sweet chocolate chips and chopped walnuts (if using) until they are evenly incorporated throughout the dough. Be careful not to overmix, as this can develop the gluten too much.
- Portion and Place on Sheet Pan: Using a #40 cookie scoop (which holds about 1½ tablespoons) or a rounded tablespoon, drop portions of dough onto a sheet pan lined with parchment paper. Leave about 4 inches between each cookie to allow for spreading. For a more visually appealing cookie, you can press a few extra chocolate chips or walnut pieces onto the tops of the dough balls before baking.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the cookies for 9-11 minutes, or until the edges are just beginning to turn golden brown and the tops appear set and dry. The centers may still look slightly soft; this is normal and will result in a perfectly chewy cookie once cooled.
- Cool and Enjoy: Once out of the oven, let the cookies cool on the hot sheet pan for about 5 minutes. This allows them to set up and prevents them from breaking when transferred. Then, carefully move them to a wire rack to cool completely. Grab a glass of milk and enjoy your fresh-baked masterpiece!
baking tip: The Importance of Creaming Butter and Sugar When Making Cookies
When you beat butter and sugar together in a cookie recipe, you’re not just combining ingredients; you’re performing a crucial step known as creaming. This process aerates the dough by creating tiny pockets of air, which will expand in the oven and give your cookies that desired light, puffy, and tender texture. If not done correctly, your cookies could end up dense, flat, and less appealing. To ensure you’re creaming the right way for perfectly delicious cookies, keep these tips in mind:
- Butter Temperature is Key: Make sure your butter is at a cool room temperature, where a gentle press leaves an indent, but it’s not soft or shiny. If it’s too warm, it won’t hold the air properly.
- Use an Electric Mixer: A stand mixer with a paddle attachment or a hand-held electric mixer will make this process much easier and more effective, ensuring consistent results.
- Be Patient and Beat Long Enough: Cream for at least 3-5 minutes, sometimes even 6-7 minutes. You are looking for a significant change: the mixture should be noticeably pale yellow, light, and fluffy, having increased in volume.
- Scrape Down the Bowl: Don’t forget to stop and scrape down the sides and bottom of the bowl 1-2 times during the creaming process, and again after adding the eggs. This ensures all ingredients are evenly incorporated, leading to a consistent dough.
- Add Cold Eggs: Adding cold eggs can help bring the temperature of the butter back down slightly after it’s been creamed with sugar, which can help prevent over-spreading.
My Best Cookie Baking Tips for Success
Achieving bakery-quality cookies at home is entirely possible with a few insider tips. Beyond the recipe itself, these expert techniques will elevate your baking game and ensure your Zucchini Chocolate Chip Cookies are perfect every time:
- Start with Butter at the Right Temperature: This cannot be stressed enough! Your butter should be soft enough that a gentle press from your finger leaves a slight indent, but firm enough that your finger doesn’t sink all the way through. If the butter is shiny or appears at all melted, it’s too warm, and your cookies are likely to spread excessively in the oven. Cold butter won’t cream properly, resulting in dense cookies.
- Use the Right Tool for Creaming: If you’re using a stand mixer, the paddle attachment is your best friend. Its design is ideal for thoroughly creaming butter and sugar, effectively incorporating air without overworking the mixture.
- Measure Flour Accurately: Precision in baking is paramount. All of my recipes are meticulously tested using the “spoon and level” method, which prevents over-packing the flour. For even greater accuracy and consistent results, I highly recommend using a kitchen scale to weigh your ingredients in grams. This eliminates common measurement errors.
- Invest in Parchment Paper: For effortless baking and cleanup, pre-cut parchment sheets are a game-changer. They prevent sticking, ensure even baking, and make transferring cookies a breeze.
- Reshape Warm Cookies for Perfection: If your cookies come out of the oven slightly misshapen or spread a little unevenly, don’t despair! Immediately after removing them from the oven, use the back of a spatula or a round cookie cutter slightly larger than your cookies to gently nudge and press them back into a perfect circular shape. This simple trick works wonders for achieving picture-perfect cookies.
- Garnish for Extra Flair: A sprinkle of flaky sea salt on top of the warm cookies creates a beautiful sweet and salty flavor combination that truly enhances their taste. It also adds a professional and appealing finish.
- Smart Storage and Freezing Options: While these cookies are undoubtedly best enjoyed the day they are baked, you have options for extending their deliciousness.
- Cookie Dough: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to a week or even longer. This allows you to bake fresh cookies whenever a craving strikes!
- Freezing Cookie Dough: For longer storage, cookie dough freezes exceptionally well. Simply scoop portions onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Learn more about how to freeze cookie dough effectively.
- Baked Cookies: Store cooled baked cookies in an airtight container at room temperature for up to 3-4 days.
Troubleshooting Common Cookie Issues
Even experienced bakers can sometimes run into snags. Here are a few common cookie problems and how to troubleshoot them, ensuring your Zucchini Chocolate Chip Cookies turn out perfectly every time:
- Cookies Spreading Too Much:
- Butter Too Warm: This is the most common culprit. Ensure your butter is at a cool room temperature.
- Too Much Liquid in Zucchini: Did you squeeze enough liquid out of your shredded zucchini? Excess water will make the dough too wet.
- Oven Temperature: An oven that’s not hot enough can cause cookies to spread before they set. Use an oven thermometer to verify accuracy.
- Flour Measurement: Too little flour will make the dough too thin. Measure precisely!
- Solution: If you notice excessive spreading, try chilling your cookie dough for at least 30 minutes, or even an hour, before baking. This helps solidify the butter.
- Cookies Are Too Cakey or Dry:
- Overmixing the Dough: Overworking the flour develops too much gluten, leading to a tougher, cakey texture. Mix only until just combined.
- Too Much Flour: Incorrect flour measurement (especially scooping directly from the bag) can add too much. Weigh your flour for accuracy.
- Overbaking: Even a minute or two extra can dry out cookies. Watch for lightly golden edges and a set but not browned top.
- Cookies Aren’t Golden Brown:
- Oven Temperature: Your oven might be running cool. Calibrate with an oven thermometer.
- Baking Time: They might need another minute or two.
- Cookie Sheet Color: Darker pans tend to bake hotter and brown more quickly. Lighter pans might require a slightly longer bake time to achieve that golden hue.
More Delicious Zucchini Recipes
If you’re still looking for creative ways to utilize your zucchini bounty, here are some other fantastic recipes that celebrate this versatile vegetable:
Get the Full Zucchini Chocolate Chip Cookie Recipe
Ready to bake these irresistible Zucchini Chocolate Chip Cookies? Here’s the complete recipe for you to follow. Enjoy the process and the delicious results!
Zucchini Chocolate Chip Cookies
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Ingredients
- ¾ cup (170 grams) salted butter , softened to cool room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (213 grams) packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (130 grams) shredded zucchini , squeezed of excess liquid, see Notes (about ½ medium zucchini)
- 2 ½ cup (330 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛-¼ teaspoon ground cinnamon
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (56 grams) chopped walnuts , optional
Instructions
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Preheat your oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper for easy release and cleanup.
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In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed. Continue creaming for 3-5 minutes, until the mixture is light, fluffy, and significantly paler in color. Stop and scrape down the sides of the bowl once or twice during this process to ensure even mixing.
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Add the egg, vanilla extract, and the thoroughly squeezed shredded zucchini to the creamed butter mixture. Beat until each ingredient is just incorporated, scraping down the bowl at least once more to ensure everything is well combined.
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In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients to the wet mixture in the mixer, mixing on low speed until the flour is almost fully incorporated but a few streaks still remain. Gently add the chocolate chips and chopped walnuts (if using), mixing briefly on low speed until just combined. Be careful not to overmix the dough.
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Using a #40 (1½ Tbsp) cookie scoop or a rounded tablespoon, portion the cookie dough into equal rounds. Place them evenly about 4 inches apart on your prepared baking sheet. For a more appealing look, you can gently press a few extra chocolate chips or walnuts onto the tops of the dough balls.
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Bake for 9-11 minutes. The cookies are done when the edges are lightly golden brown, and the tops appear set but still look soft in the center (they should not be deeply browned).
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Allow the cookies to cool on the baking sheet for at least 5 minutes. This helps them firm up and prevents breakage. After 5 minutes, carefully transfer them to a wire rack to cool completely before serving.
Notes
- For the best cookie texture and to prevent a soggy outcome, it is absolutely essential to squeeze out as much excess water from the shredded zucchini as possible. Use a strong paper towel or a clean tea towel.
- Ensure you measure flour correctly. All recipes here are tested using the “spoon and level” method. For the most accurate and consistent baking results, I highly recommend using a kitchen scale to weigh your ingredients in grams.
- Don’t want to bake all 30 cookies at once? No problem! The unbaked cookie dough can be stored in an airtight container in the fridge for at least a week, allowing you to bake fresh cookies on demand. You can also easily freeze cookie dough for up to 3 months. Simply scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of minutes to the baking time.
Disclosure: This recipe was created in partnership with Go Bold With Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Go Bold With Butter, you can visit their website. You can also find them on Facebook, Instagram, and Pinterest.