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Chewy Brown Butter Zucchini Chocolate Chip Cookies

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These chewy brown butter zucchini chocolate chip cookies combine the nutty richness of browned butter with the moisture and subtle earthiness of zucchini, creating a tender, flavorful homemade treat perfect for summer snacking.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium zucchini (about 1 cup grated, squeezed dry)
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped walnuts or pecans

Instructions

  1. Brown the butter (about 6-8 minutes): In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and then starts to brown, releasing a warm, nutty aroma. Once golden brown specks appear and the scent is toasty, remove from heat and pour into a heatproof bowl to cool slightly.
  2. Grate and prep zucchini (5-7 minutes): Grate the zucchini using the fine side of a box grater. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
  3. Mix sugars and brown butter (2 minutes): Add granulated sugar and brown sugar to the browned butter and whisk until combined and slightly cooled (warm but not hot).
  4. Add eggs and vanilla (2 minutes): Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Combine dry ingredients (2 minutes): In a separate bowl, whisk together flour, baking soda, and salt.
  6. Fold dry ingredients into wet (3-4 minutes): Gradually add the flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing.
  7. Incorporate zucchini and chocolate chips (2 minutes): Fold in the squeezed zucchini, chocolate chips, and nuts if using, until evenly distributed.
  8. Chill dough (optional, 30 minutes): For thicker cookies and deeper flavor, chill the dough covered in the fridge for about 30 minutes.
  9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop and bake (10-12 minutes per batch): Drop dough balls 2 inches apart on the baking sheet using a tablespoon or cookie scoop. Bake for 10-12 minutes until edges are golden but centers still look slightly soft.
  11. Cool completely (15 minutes): Transfer cookies to a cooling rack to prevent sogginess and set the chewy texture.

Notes

Use a light-colored pan to brown butter to monitor color changes and prevent burning. Squeeze zucchini well to avoid soggy dough. Mix dough just until flour disappears to keep cookies tender. Chilling dough is optional but helps prevent spreading and intensifies flavor. Remove cookies from oven when centers look slightly soft to maintain chewy texture.

Nutrition

Keywords: brown butter, zucchini, chocolate chip cookies, chewy cookies, homemade cookies, summer baking, easy cookie recipe, gluten-free option, dairy-free option

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