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Zucchini Chocolate Chip Cookies That Stay Soft Inside and Crisp at the Edges Pinterest recipe pin

Zucchini Chocolate Chip Cookies with Soft Centers and Crisp Edges

Soft, chocolate-studded cookies made with drained shredded zucchini for moist centers and slightly crisp edges—balanced wet/dry ratios for reliable texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini about 6–7 ounces, shredded and drained
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 10 tablespoons unsalted butter 1 1/4 sticks, room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups chocolate chips semisweet or bittersweet
  • 1/2 cup chopped toasted walnuts optional

Equipment

  • 1 Rimmed baking sheet
  • 1 Box grater or small food processor
  • 1 1.5-tablespoon cookie scoop
  • 1 Cooling rack

Method
 

Prep and dry mix
  1. Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper; whisk together 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl and set aside.
Prepare zucchini
  1. Trim and shred one medium zucchini, sprinkle with 1/4 teaspoon salt, let sit 10 minutes, then transfer to a clean kitchen towel and squeeze firmly until only barely damp.
Make the dough
  1. Cream 10 tablespoons unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light, about 2 minutes; beat in 1 large egg and 1 large egg yolk, then stir in 2 teaspoons vanilla and the drained zucchini.
  2. Fold the dry ingredients into the wet mixture just until combined, then stir in 1 1/2 cups chocolate chips and 1/2 cup chopped toasted walnuts if using.
Scoop and bake
  1. Use a 1.5-tablespoon scoop to portion dough onto prepared sheets about 2 inches apart; chill scooped dough 10 minutes if dough feels warm. Bake at 350°F for 10–12 minutes, rotating pans halfway through; edges should be set and lightly browned while centers look slightly soft.
  2. Let cookies rest on the baking sheet for 3 minutes, then transfer to a cooling rack to finish setting. Store cooled cookies in an airtight container.

Notes

Always drain shredded zucchini well to avoid excess moisture. Measure flour by spooning into the cup and leveling to prevent a dense cookie. To freeze, freeze baked cookies flat for up to 3 months or freeze raw scooped dough on a tray, then bag and bake from frozen at 350°F for 12–15 minutes.