2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened to room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup shredded and drained zucchini (about 4 ounces)
1 cup semisweet, bittersweet or milk chocolate chips
Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.
Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring in between taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.
Pour in the melted chocolate and mix until well-combined.
Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.
Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.
Bake for 10-11 minutes until just set.
Source: Mel's Kitchen Cafe
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