Chocolate Cookies

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

Chocolate 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


  1. Preheat the oven to 160oC. Line 2 baking trays with baking paper.
  2. 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).
  3. In a medium bowl, whisk together the flour, cocoa powder, bi-carb 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, 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.
  5. Pour in the melted chocolate and mix until well-combined.
  6. Add the dry ingredients and stir until a few streaks of flour remain. Stir in the milk chocolate chips until everything is just incorporated.
  7. Scoop the cookie dough into tablespoon sized balls and place about 5cms apart on the baking trays.
  8. 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.

2 thoughts on “Chocolate Cookies

  1. Decided to cook your suggestion. You cannot easily buy chocolate chips over here so I didn’t add the milk chocolate chips. But everyone here loves them. We were all a bit skeptical about the zucchini but it really works.
    Looking forward to the next recipe.

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