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Cozy Brown Butter Zucchini Chocolate Chip Cookies

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These cookies combine the nutty warmth of brown butter with the subtle earthiness of zucchini and melty chocolate chips for a tender, cozy treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (about 1 medium) grated and squeezed zucchini
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and then starts to brown, releasing a nutty aroma. Once golden brown specks appear and a warm caramel scent is detected, remove from heat immediately. Transfer to a heat-safe bowl and let cool for 5 minutes.
  2. Prepare the zucchini: While the butter cools, grate 1 medium zucchini (about 1 cup or 120g). Place grated zucchini in a fine mesh sieve or clean kitchen towel and press firmly to remove excess moisture.
  3. Mix sugars and butter: In a large mixing bowl, combine ½ cup (100g) granulated sugar and ¾ cup (150g) packed brown sugar. Pour in the slightly cooled browned butter and whisk until smooth and combined.
  4. Add egg and vanilla: Crack in 1 large egg and stir in 1 teaspoon pure vanilla extract. Mix until the batter looks glossy and uniform.
  5. Combine dry ingredients: In a separate bowl, whisk 2 cups (240g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Slowly add this dry mix into the wet ingredients, stirring gently until no streaks of flour remain. Avoid overmixing.
  6. Fold in zucchini and chocolate chips: Add the squeezed grated zucchini and 1 cup (175g) semi-sweet chocolate chips. Fold carefully until evenly distributed.
  7. Chill the dough (optional): Cover the bowl and refrigerate dough for 30 minutes to firm up.
  8. Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look just set but still soft.
  10. Cool and enjoy: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to finish cooling.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a deep honey color with brown flecks. Squeeze excess moisture from zucchini to prevent soggy cookies. Chill dough before baking for better shape. Rotate baking sheets halfway through if baking multiple trays. Cool cookies on baking sheet before transferring to rack to avoid crumbling.

Nutrition

Keywords: brown butter cookies, zucchini cookies, chocolate chip cookies, easy homemade cookies, cozy cookies, vegetable desserts

Find it online: https://flurpchef.com/cozy-brown-butter-zucchini-chocolate-chip-cookies-easy-homemade-recipe/