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Chewy Brown Butter Zucchini Chocolate Chip Cookies

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These chewy brown butter zucchini chocolate chip cookies combine the nutty richness of browned butter with the subtle moisture of zucchini for a soft, chewy treat that sneaks in veggies without compromising flavor.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 medium zucchini (about 1 cup shredded, squeezed dry)
  • 1 1/2 cups (270 g) semi-sweet chocolate chips

Instructions

  1. Brown the Butter (5-7 minutes): In a medium saucepan over medium heat, melt the unsalted butter. Stir occasionally as it foams and changes color from yellow to golden brown. Look for a rich nutty aroma and little brown flecks forming on the bottom. Remove from heat immediately to avoid burning. Transfer to a heatproof bowl and let cool slightly.
  2. Prepare the Zucchini (10 minutes): While the butter cools, grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
  3. Mix Wet Ingredients (3 minutes): In a large bowl, combine the slightly cooled browned butter with granulated sugar and light brown sugar. Beat until combined and glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  5. Make the Dough (5 minutes): Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the squeezed zucchini and chocolate chips. Avoid overmixing.
  6. Chill the Dough (Optional, 30 minutes): For thicker cookies, chill the dough wrapped in plastic wrap. This step can be skipped for thinner cookies.
  7. Preheat Oven & Prepare Baking Sheets (5 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop Cookies (3 minutes): Using a tablespoon or cookie scoop, portion dough onto prepared sheets, spacing about 2 inches apart.
  9. Bake (10-12 minutes): Bake until edges are golden but centers look slightly underbaked. Rotate pans halfway if needed.
  10. Cool (15 minutes): Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden brown with a nutty aroma. Squeeze zucchini well to remove excess moisture to prevent soggy cookies. Chilling dough is optional but helps with thicker cookies. Use a cookie scoop for uniform size and even baking. Rotate pans halfway through baking if oven heats unevenly.

Nutrition

Keywords: brown butter cookies, zucchini cookies, chocolate chip cookies, chewy cookies, homemade cookies, easy cookie recipe, vegetable dessert

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