Okay, let’s talk cookies! You guys know how much I adore a seriously decadent treat, but I also love sneaking in a little something extra, especially when it comes to baking. That’s where these Double Chocolate Zucchini Cookies with Sea Salt come in. Trust me, they sound a little wild, but they are pure magic! Imagine biting into a rich, fudgy chocolate cookie that’s bursting with two kinds of chocolate, and then BAM! — you get that surprising little salty kick at the end. The secret weapon? Grated zucchini! I stumbled upon this trick years ago when I had a ton of zucchini from the garden begging to be used, and I’ve never looked back. It adds this incredible moisture without anyone even guessing what it is. Seriously, these cookies are a game-changer!
Why You’ll Love These Double Chocolate Zucchini Cookies With Sea Salt
You’re going to absolutely adore these cookies, trust me! They’re:
- Seriously Indulgent: Packed with *two* kinds of chocolate chips for maximum chocolatey goodness.
- Incredibly Moist Texture: The secret ingredient, zucchini, makes these cookies unbelievably tender and moist.
- A Little Salty Sweetness: That sprinkle of flaky sea salt on top is pure genius, balancing all that chocolate.
- So Easy to Make: Just a few simple steps and you’ll have warm, delicious cookies baking in no time.
- Kid-Approved (and Sneaky!): They never guess there’s a vegetable in here – it’s perfect for picky eaters!
- Quick Baking Time: Ready in just about 10-12 minutes per batch.
Gather Your Ingredients for Double Chocolate Zucchini Cookies
Alright, let’s get our baking station ready! To whip up these amazing cookies, you’ll need to gather a few things. Don’t worry, it’s all pretty standard stuff, plus that little secret ingredient! Make sure your butter is nice and soft – that’s key!
Here’s your shopping list:
- 1 cup (2 sticks) unsalted butter, softened – Make sure it’s not melted, just soft enough to give when you press it.
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar – That little bit of molasses in brown sugar adds so much depth!
- 2 large eggs – Room temperature is best for these.
- 2 teaspoons vanilla extract – Don’t skip this, it really wakes up the chocolate!
- 1 teaspoon espresso powder (optional) – This is like magic for chocolate; it makes it taste even chocolatier without a coffee flavor.
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder – Use a good quality one for the best chocolate punch.
- 1 teaspoon baking soda
- 1/2 teaspoon salt – This is separate from the sea salt sprinkle later!
- 1 cup (6 ounces) bittersweet chocolate chips
- 1 cup (6 ounces) milk chocolate chips – A mix is just divine, but use your favorite!
- 1 cup grated zucchini, squeezed dry – This is our secret weapon! Grate it fresh and squeeze out *all* that water. Seriously, dry it good!
- Flaky sea salt, for sprinkling – The perfect finishing touch!
For extra moisture in baked goods, check out my moist carrot apple zucchini bread recipe for more ideas!
Essential Equipment for Baking These Cookies
You don’t need anything too fancy for these cookies, thankfully! Just some basic kitchen helpers will do. Make sure you’ve got:
- A couple of baking sheets.
- Parchment paper – this is a lifesaver for easy cleanup and to stop sticking!
- A large mixing bowl for your wet ingredients.
- Another medium bowl for your dry stuff.
- A good old whisk to combine those dry ingredients.
- A sturdy wooden spoon or rubber spatula for mixing everything together.
- A box grater or food processor with a grating attachment for the zucchini.
- A tablespoon or a cookie scoop for portioning out the dough.
- A wire cooling rack.
Step-by-Step Guide to Making Double Chocolate Zucchini Cookies
Alright, let’s get baking! This is where the magic happens, and honestly, it’s way simpler than you think. Just follow along, and you’ll have these amazing cookies ready in no time.
Oh, and if you’re looking for other moist baked goods, you *have* to check out my moist banana bread recipe – it’s a family favorite!
Preparing the Dough for Double Chocolate Zucchini Cookies
First things first, get that oven preheating to 350°F (175°C). Line your baking sheets with parchment paper – trust me, it saves so much cleanup later! In your big mixing bowl, cream together that softened butter and both kinds of sugar until it’s all light and fluffy. It should look like lovely, pale clouds. Then, beat in your eggs, one at a time, followed by the vanilla and that optional espresso powder if you decided to use it. In your other bowl, give a good whisk to your flour, cocoa powder, baking soda, and that little bit of salt. Now, slowly add those dry ingredients to the wet, mixing until *just* combined. Seriously, don’t overmix here, or your cookies might get tough! Finally, gently stir in both kinds of chocolate chips and then, with a gentle hand, fold in that squeezed-dry grated zucchini. You want it mixed in, but don’t beat it to death!
Shaping and Baking Your Double Chocolate Zucchini Cookies
Now for the fun part: scooping! Use a tablespoon or a cookie scoop to drop rounded spoonfuls of dough onto your prepared baking sheets. Leave a couple of inches between them, because they will spread out a bit. Once they’re all scooped, take your flaky sea salt and give each cookie a nice little sprinkle on top. This is what makes them *sing*! Pop those sheets into your preheated oven and bake for about 10 to 12 minutes. You’re looking for the edges to be set, but the centers should still look a tiny bit soft. That’s the secret to a perfect chewy cookie!
Cooling and Enjoying Your Chocolate Zucchini Cookies
Once they’re out of the oven, let the cookies hang out on the baking sheets for a few minutes. This helps them firm up just enough so they don’t fall apart when you move them. Then, carefully transfer them to a wire rack to cool completely. And that’s it! Now you can officially indulge in these amazing, fudgy, just-a-little-bit-secretly-healthy cookies. They’re perfect with a glass of milk!
Tips for Perfect Double Chocolate Zucchini Cookies
I’ve made these cookies a zillion times, and let me tell you, a few little tricks make all the difference! First off, that zucchini — you *have* to squeeze it dry. I usually grate it into a fine mesh sieve and then really go to town pressing out all the water with a spoon. If you skip this, your cookies might end up a bit cakey or even soggy, and we want chewy, fudgy goodness, right?
And the chocolate chips! I love the combo of bittersweet and milk chocolate, but feel free to use all of one or the other, or even dark chocolate if that’s your jam. Just my two cents: good quality chocolate makes a world of difference here. Also, resist the urge to bake them for too long. They’ll look a little underdone in the middle when you take them out, but that’s exactly what you want! They’ll continue to set up on the hot baking sheet. If you’re feeling adventurous and want more ideas for using up that garden bounty, my quick bread recipes are always a hit too!
Ingredient Notes and Substitutions for Zucchini Cookies
Sometimes unique ingredients can seem a little intimidating, but they totally elevate this cookie! That espresso powder? It’s not for coffee flavor at all; it just deepens the chocolate flavor like crazy. You won’t taste coffee, I promise! If you don’t have it, no biggie, just leave it out.
For the chocolate chips, a mix of bittersweet and milk is my go-to for a balanced sweetness and rich flavor, but you could totally use all semi-sweet or even dark chocolate chips if you prefer. Looking for a gluten-free version? Just swap in your favorite 1-to-1 gluten-free baking flour blend. If you love zucchini in other baked goods, you should definitely try my banana zucchini muffins – they’re amazing!
Frequently Asked Questions About Double Chocolate Zucchini Cookies
Got questions about whipping up these delicious cookies? I’ve got you covered! Here are some things people often ask:
Can I freeze these double chocolate zucchini cookies?
Oh, absolutely! These cookies freeze like a dream. Once they’re completely cooled, you can store them in an airtight container or a freezer bag for up to 2-3 months. They’re perfect for grabbing a quick treat later on!
How do I know if my zucchini is dry enough?
This is super important! You want to grate your zucchini, then put it into a fine-mesh sieve. Press down really hard with a spoon or even your hands to squeeze out as much liquid as humanly possible. If you skip this, your cookies might get too cakey or even a little soggy. We want that perfect chewy texture, not a mushy cookie!
Can I make these vegan?
You sure can! For a vegan version, you’ll want to use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes) instead of the regular eggs. Also, be sure to use dairy-free butter and vegan chocolate chips. Make sure your sugars are also vegan-friendly, as some are processed with bone char.
What happens if I use too much zucchini or don’t squeeze it enough?
If you use too much zucchini, or if it’s not squeezed dry enough, your cookie dough will be much wetter. This usually means the cookies will spread out more than intended and might have a softer, almost cake-like texture instead of that lovely chewy center. It’s definitely worth taking the extra minute to squeeze it well – it makes all the difference in the world!
Nutritional Information
Just a heads-up, the nutrition info for these cookies is an estimate, as things can vary a bit depending on the exact ingredients you use and how big you make your cookies! But here’s a general idea for one cookie:
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Double Chocolate Zucchini Cookies With Sea Salt
- Total Time: 32 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Rich double chocolate cookies with grated zucchini and a hint of sea salt.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder (optional)
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) bittersweet chocolate chips
- 1 cup (6 ounces) milk chocolate chips
- 1 cup grated zucchini, squeezed dry
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and espresso powder, if using.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the bittersweet and milk chocolate chips.
- Gently fold in the squeezed grated zucchini.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Sprinkle the tops of the cookies with flaky sea salt.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you squeeze out as much moisture as possible from the grated zucchini to prevent soggy cookies.
- For a deeper chocolate flavor, use good quality cocoa powder and chocolate chips.
- The espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate zucchini cookies, double chocolate cookies, sea salt cookies, chocolate chip cookies, easy cookie recipe, homemade cookies