Triple Chocolate Zucchini Cookies

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This recipe came from melskitchencafe.com, and sadly it was a huge disappointment. The recipes from melskitchencafe.com are usually very, very good, especially the desserts, but this one was just not very good. First, I cut the sugar down, but not so much that it would account for the failure. They were still sweet. Not overly sweet, but good enough. It was mostly a texture thing. They just didn’t work right. They domed up instead of spread out, so they might have had too much flour, but I followed this recipe pretty close (I smashed mine down with the spatula, which is why they look flatter in the picture). I would give these a 6 and I will not make them again. I put my changes in bold below.

Triple Chocolate Zucchini Cookies

Ingredients

  • 2/3 cup (4.5 ounces) semisweet or bittersweet chocolate chips
  • 2 cups (10 ounces) all-purpose flour
  • 1/4 cup (.75 ounces) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons, 4 ounces) butter, softened to room temperature
  • 1/4 cup (2 ounces) granulated sugar I left this out
  • 1/2 cup (3.75 ounces) packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded and drained zucchini (about 4 ounces)
  • 1 cup semisweet, bittersweet or milk chocolate chips I decreased this slightly

Directions

  1. Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.
  2. Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring inbetween taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature (as in, a finger dipped in will feel like tepid bath water but should certainly not scorch your finger with heat).
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  4. 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.
  5. Pour in the melted chocolate and mix until well-combined.
  6. 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.
  7. Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.
  8. Bake for 10-11 minutes until just set.

3.1

http://www.melskitchencafe.com/triple-chocolate-zucchini-cookies/

Mel’s Source

Recipe retrieved 8/7/15 from http://www.melskitchencafe.com/triple-chocolate-zucchini-cookies/

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