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Soft Chewy Brown Butter Zucchini Chocolate Chip Cookies

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These soft, chewy cookies combine the rich, nutty flavor of brown butter with moist shredded zucchini and melty chocolate chips for a comforting homemade treat that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (120g) shredded zucchini, squeezed dry
  • 3/4 cup (135g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/2 teaspoon cinnamon

Instructions

  1. Brown the Butter: Place 1/2 cup (115g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and begins to foam. Watch closely—the butter will turn golden with nutty brown bits and smell toasty, about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Shred and Drain Zucchini: Using a box grater or food processor, shred 1 cup (120g) zucchini. Place shredded zucchini in a clean kitchen towel or paper towel and squeeze firmly to remove as much moisture as possible.
  3. Mix Sugars and Browned Butter: In a large bowl, combine 1/2 cup (100g) granulated sugar and 1/2 cup (110g) light brown sugar. Add the browned butter and mix until well combined and slightly cooled.
  4. Add Egg and Vanilla: Crack in 1 large egg and 1 teaspoon pure vanilla extract. Beat until smooth and creamy.
  5. Combine Dry Ingredients: In a separate bowl, whisk 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and optional 1/2 teaspoon cinnamon if using.
  6. Incorporate Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  7. Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and 3/4 cup (135g) semi-sweet chocolate chips. If using nuts, add them here too.
  8. Chill the Dough (Optional): For best texture, chill dough for 20-30 minutes to prevent spreading and enhance flavor.
  9. Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Scoop and Bake: Using a tablespoon or cookie scoop, drop dough onto the sheet about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still soft.
  11. Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Brown the butter carefully to avoid burning; watch for foam to subside and brown bits to form. Squeeze zucchini well to avoid soggy cookies. Chill dough for best texture but optional. Use a cookie scoop for uniform cookies. Optional nuts add crunch and flavor contrast.

Nutrition

Keywords: brown butter cookies, zucchini cookies, chocolate chip cookies, soft chewy cookies, homemade cookies, easy cookie recipe, healthy cookies, zucchini dessert

Find it online: https://tablemira.com/soft-chewy-brown-butter-zucchini-chocolate-chip-cookies-easy-homemade-recipe/