Friday, September 11, 2009

Yummy Cakey Chocolatey Zucchini Cookies from Heaven!

How much zucchine bread can one person make? I decided to mix things up a bit, in true gigi fashion. I found an awsome recipe for a double chocolate cake zucchini cookie and decided to give it a try. Man, oh man, these were GOOOOOOOOD! They were good when i made them, but trust me they are WAAAY better the next day and the following days after!

I had a huge zucchini so i doubled the recipe. After i squeezed the juice out of the zucchini, i came out with about 2.5 cups, instead of 3 cups for the double recipe, but it was more than enough.

Ok. make these. now!

Cakey Chocolate Zucchini Cookies

1/2 cup butter, softened
1/2 cup white organic sugar
1/2 cup light brown sugar
1 organic free-range egg
2 1/3 cups unbleached all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1 1/2 cups zucchini, shredded on the small holes of a grater; drained and pressed
1 cup semi-sweet chocolate chips

DirectionsPreheat the oven to 350 degrees F.
Beat the butter and sugars in a large bowl with a (hand) mixer.
Beat in egg.
Sift together flour, cocoa, baking soda, and salt in a separate bowl.
Gradually stir into the wet ingredients.
Fold in zucchini, then stir in chocolate chips.
Line baking sheets with parchment paper, and drop tablespoons of dough onto the tray (dough will be sticky).

Bake for 9-11 minutes in a preheated oven.
Remove from oven, cool on the baking sheet for a few minutes, then serve!
Store in a tupperware container to keep the cookies extra moist.

Go ahead and pass these out to your favorite neighbor(s), your co-workers, friends and your sweetheart. You are bound, yet again, to be the belle of the ball!!!!!!!

Smooches ***gigi

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