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Cozy Chocolate Chip Zucchini Cookies Recipe with Easy Brown Butter Frosting

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These cozy chocolate chip zucchini cookies are soft, moist, and comforting with a subtle veggie twist, topped with a nutty, caramelized brown butter frosting that adds depth and richness.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 1 medium) zucchini, finely shredded and squeezed dry
  • 1 cup (175g) semisweet chocolate chips
  • For the brown butter frosting:
  • ½ cup (115g) unsalted butter
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) whole milk or cream
  • Pinch of salt

Instructions

  1. Finely shred about 1 medium zucchini (roughly 1 cup shredded). Place it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. Set aside.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon (if using). Set aside.
  4. In a large bowl, beat ½ cup softened unsalted butter with ½ cup packed light brown sugar and ¼ cup granulated sugar until light and fluffy, about 3 to 4 minutes with a mixer.
  5. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
  6. Stir in the squeezed zucchini until evenly distributed.
  7. Gradually add the dry ingredients to the wet mixture, folding gently just until combined. Avoid overmixing.
  8. Fold in 1 cup semisweet chocolate chips evenly throughout the dough.
  9. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
  10. Bake for 10 to 12 minutes, until edges are set but centers still look soft. They will firm up as they cool.
  11. Transfer cookies to a cooling rack and let cool completely before frosting.
  12. To make the brown butter frosting: In a small saucepan over medium heat, melt ½ cup unsalted butter. Swirl occasionally until it turns golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
  13. In a bowl, whisk the browned butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk, and a pinch of salt until smooth. Add more milk if needed for spreading consistency.
  14. Spread the brown butter frosting over cooled cookies using a small spatula or butter knife. Let set for about 15 minutes before serving.

Notes

Squeeze zucchini moisture well to avoid soggy cookies. Do not overbake; cookies should look set at edges but soft in center when removed. Brown butter slowly to avoid burning. If dough feels dry, add a teaspoon of milk before baking. Frosting can be made ahead and stored in fridge; bring to room temperature before use.

Nutrition

Keywords: chocolate chip cookies, zucchini cookies, brown butter frosting, cozy cookies, vegetable dessert, easy baking, soft cookies

Find it online: https://cravemila.com/cozy-chocolate-chip-zucchini-cookies-recipe-with-easy-brown-butter-frosting/