Welcome to a harvest of recipes (not just bacon!) I’ll be sharing recipes and updates on our move to the country.
I was so excited about starting this, but at the same time struggling to decide which recipe to share first!
I decided on these Chocolate Cookies.
Every person who tried them asked me for a copy of the recipe. They are that good! Not overly sweet, but they still make for a good snack after work.
They are seriously amazing. And they have a secret ingredient… zucchini!
I know it seems weird to put vegetables in cookies, but trust me- it works so well you don’t even notice. They are so moist and soft! And I’m always up for putting vegetables in something, that means they’re healthy right?
I suggest keeping them in the fridge… they taste a million times better chilled and they last longer.
Leave a comment and tell me what you think! Enjoy!
Chocolate (Zucchini) Cookies
Makes: 24 cookies
I suggest using scales (and setting them to ounces) to measure out the ingredients. You are more likely to get reliable results, especially with ingredients like flour where a cup measure can vary significantly in weight.
- 2/3 cup (4.5 ounces) dark chocolate chips
- 2 cups (10 ounces) plain flour
- 1/4 cup (.75 ounces) cocoa powder
- 1 teaspoon bi-carb soda
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) butter, softened to room temperature
- 1/4 cup (2 ounces) castor sugar
- 1/2 cup (3.75 ounces) densely packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup shredded and drained zucchini (about 4 ounces) or 2 zucchinis
- 1 cup milk chocolate chips
- Preheat the oven to 160oC. Line 2 baking trays with baking paper.
- Melt the 2/3 cup dark 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 steam bath 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).
- In a medium bowl, whisk together the flour, cocoa powder, bi-carb 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, castor 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 stir until a few streaks of flour remain. Stir in the milk chocolate chips until everything is just incorporated.
- Scoop the cookie dough into tablespoon sized balls and place about 5cms apart on the baking trays.
- Bake for 12 minutes until just set. They will seem very soft and undercooked. I left them on the baking trays for a few minutes to harden, and then used an egg flip to gently scoop the cookies onto a cooling rack.
Recipe Source: from this recipe at Mel’s Kitchen Cafe.