Triple Chocolate Zucchini Cookies

For 24 Cookies, Triple Chocolate Zucchini Cookies keeps the list centered on semisweet or bittersweet chocolate chips, all-purpose flour and unsweetened cocoa powder. Set aside about 26 minutes.

• Yield 24 Cookies
• Ready in 26 minutes
• Prep 15 minutes
• Cook 11 minutes

Ingredients

• 2/3 cup semisweet or bittersweet chocolate chips
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup salted butter (softened to 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
• 1 cup semisweet (bittersweet or milk chocolate chips)

Instructions

1. Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.
2. Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring inbetween taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature (as in, a finger dipped in will feel like tepid bath water but should certainly not scorch your finger with heat).
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
4. In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.
5. Pour in the melted chocolate and mix until well-combined.
6. Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.
7. Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.
8. Bake for 10-11 minutes until just set.

Let the center settle before you cut it, or the slices will slump.