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Crispy & Chewy Zucchini Walnut Chocolate Chip Cookies

Crispy & Chewy Zucchini Walnut Chocolate Chip Cookies

Fresh zucchini, toasted walnuts, and semisweet chocolate chips come together in cookies with crisp edges and chewy centers. This recipe yields about 36 cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 3 cups (360 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
Add-Ins
  • 1 1/2 cups Finely shredded zucchini, lightly squeezed
  • 1 cup (about 115 g) Chopped walnuts
  • 2 cups (about 340 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
  2. Finely shred the zucchini, let it stand for several minutes, then gently squeeze or blot away excess moisture. Leave some moisture in the zucchini for chewy cookies.
  3. Cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and well blended.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Add the dry mixture to the butter mixture and mix just until combined.
  6. Fold in the zucchini, walnuts, and chocolate chips. Chill the dough for 30–60 minutes if it feels soft or sticky.
  7. Drop rounded tablespoons or approximately 2-tablespoon portions onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10–12 minutes, until the edges are golden and the centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a rack.

Notes

For a deeper nutty flavor, toast the walnuts at 350°F for about 7–10 minutes before chopping and cooling them. Do not completely dry the zucchini, and avoid overbaking so the cookies retain chewy centers. Store cooled cookies in an airtight container.