Want to know how I know if a recipe is good or not?
When I make a recipe, I usually photograph it as soon as possible. My dinner recipes are usually photographed a couple of minutes before we are about to sit down for dinner. However, dessert recipes that are baked usually don’t photograph that well when they are fresh out of the oven. They need a little time to cool down and set up.
Well, on this particular day, these cookies weren’t ready to photograph before the sun went down, so I put them in a container and asked my family to please not eat them until I had photographed them. The next morning, I came downstairs to find that there were only 7 cookies left. 7 COOKIES. No one would fess up to the crime and there is no use crying over spilled milk, so I decided to make due with what I had left and try and get a good picture.
Well, as I was figuring out how to photograph them, I noticed that two cookies had BITES missing from them.
Only one person in our family has a mouth that small and she has recently learned how to climb up on our counter . . .
It’s a good thing that she’s cute . . . that’s all I have to say.
So, the picture that you see of these Double Chocolate Zucchini Cookies consists of 7 cookies- the only 7 that remained. The two cookies in the back have little bites missing out of them. Oh, the secrets of food photography!
As soon as I was done photographing them, one of my older kids yelled, “Mom’s done photographing the cookies!” and just like that, all 7 of them were gone.
So, that’s how you know these cookies are amazing. You should make them. Immediately. 🙂
Serves: 48
These soft, chocolatey cookies are a family favorite- and you would never know that they are loaded with zucchini!
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups grated zucchini
- 1 (11 oz) bag semi-sweet or milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray or use non-stick silicone baking mat .
- In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.
- Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.
Recipe slightly adapted from AllRecipes.
Looking for more zucchini recipes?
Chicken Zucchini Casserole
Cheesy Zucchini Sticks
Iced Zucchini Cookies
Dark Chocolate Zucchini Brownies
Carrot and Zucchini Bars
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