I found these cookies over at Posed Perfection and she has been making this recipe for 13 YEARS. Dang, they must be good, right?
As long as you don't overbake them, they will be yummy. They are soft yet slightly chewy on the bottom. I think the chocolate chips are a must. Without them, the cookies aren't super flavorful. I usually don't peel my zucchini when I make zucchini bread or zucchini cookies, but I recommend peeling the zucchini first with this recipe. For some reason, the peel kept getting stuck in my teeth. Also, I think these taste best THE DAY THEY ARE MADE. The next day, they just aren't as good. I wonder how I could make these stay fresh longer, because they are really good the day they are made. Maybe another egg? I'll have to experiment and see what I can come up with.
Soft Zucchini Chocolate Chip Cookies
1/2 c. unsalted butter, softened
1 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. zucchini, finely grated (I recommend peeling it)
1 c. chocolate chips (I used milk chocolate)
Preheat oven to 350 degrees. Cream together butter and sugar until light and fluffy. Add the egg and mix well. Add the flour, soda, cinnamon and salt and add to creamed mixture and mix well (mixture will be dry until you add the zucchini). Add the zucchini and mix until evenly distributed (dough will be sticky). Stir in the chocolate chips. Drop dough by Tablespoons onto a well-greased baking sheet. Bake about 14-17 minutes or until lightly golden around the bottom. Do Not Overbake. Yield: around 2 1/2 dozen cookies.
Jenn's Notes: I baked my first batch for 17 minutes and they overdone. My 2nd batch I baked for 15 minutes and they were WAY better, I probably could have even went with 14 minutes. So, listen to the recipe and DO NOT OVERBAKE. These cookies are best the day they are made.