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Cozy Zucchini Chocolate Chip Cookies Recipe With Brown Butter and Sea Salt

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These cozy zucchini chocolate chip cookies combine the nutty depth of brown butter with melty chocolate and a touch of sea salt, offering a moist, tender crumb with subtle warmth and a perfect balance of sweetness and savory notes.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 medium zucchini (about 1 cup grated), squeezed dry
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and turns a deep golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and transfer to a bowl to cool slightly for 5 minutes.
  2. Prepare the zucchini: While the butter cools, shred 1 medium zucchini (about 1 cup) using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture to avoid soggy cookies.
  3. Mix wet ingredients: In a large bowl, combine browned butter, ½ cup (100g) granulated sugar, and ¾ cup (150g) packed light brown sugar. Whisk until smooth and well combined. Add 2 large eggs (room temperature) one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
  4. Combine dry ingredients: In another bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in zucchini and chocolate chips: Gently fold the squeezed zucchini and 1 ½ cups (270g) semi-sweet chocolate chips into the dough until evenly distributed.
  7. Chill the dough (optional): For better flavor and texture, refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape and develop deeper flavor, but if you’re pressed for time, you can bake immediately.
  8. Preheat oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a tablespoon or small cookie scoop, place dough balls about 2 inches apart on the prepared sheets. Lightly sprinkle each with flaky sea salt. Bake for 10-12 minutes, or until edges are golden but centers still look soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps them set up perfectly.

Notes

Brown the butter carefully by stirring frequently and removing from heat as soon as it turns golden brown with a nutty aroma to avoid burning. Squeeze out excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy cookies. Avoid overmixing the dough to keep cookies tender. Chilling the dough for at least 30 minutes improves flavor and texture but is optional. Sprinkle flaky sea salt on top before baking for a flavor contrast. Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, brown butter cookies, sea salt cookies, cozy cookies, autumn baking, soft cookies, easy cookie recipe

Find it online: https://cookluma.com/cozy-zucchini-chocolate-chip-cookies-recipe-with-brown-butter-and-sea-salt/