Triple Chocolate Zucchini Cookies

 

If you have zucchini in your garden you know that after a while it can be pretty tricky to figure out what to do with it all. Luckily for you I have an awesome recipe for Triple Chocolate Zucchini Cookies! Chocolate was made to be paired with zucchini and these cookies are extra fudgy because of it. They are so soft, chewy and are perfect for chocolate lovers. Top with a little sea salt to balance it all out and you have one amazing cookie!

Now don't you just want to take a bite out of one??

Triple Chocolate Zucchini Cookies

Adapted from How Sweet Eats

1 1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbsp. unsalted butter, melted

3/4 cup loosely packed brown sugar

1 egg yolk

1 tsp. vanilla extract

1 cup freshly grated zucchini

1 1/2 cup chocolate chips or chunks, divided

sea salt, for topping

1. Preheat the oven to 350 degrees F.

2. Grate the zucchini and sprinkle with some salt. After a few minutes, squeeze the zucchini between a paper or cloth towel to remove some of the moisture.

3. In a small bowl, whisk together the flour, cocoa, baking soda and salt.

4. In a large bowl, whisk together the melted butter and brown sugar. Whisk in the egg yolk until combined. Whisk in the vanilla extract. Stir in the grated zucchini. Stir in the dry ingredients until they are just combined and you have a dark chocolate dough. Fold in 1 cup chocolate chips.

5. Using a 1/2 to 1-inch cookie scoop form the dough into balls a parchment-lined baking sheet, about 2 inches apart from each other.

6. Bake for 12 to 15 minutes or until the cookies are just set.

7. Microwave 1/2 cup chocolate chips in a small bowl in 15 second intervals, stirring after each one. Once completely melted, drizzle chocolate over the cookies using a fork. Sprinkle with sea salt and let cool for 10 minutes or until the chocolate drizzle is set before removing them from the baking sheet.