Zucchini Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 cups whole wheat flour (can substitute 2 cups all-purpose flour for 4 cups total)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups grated zucchini (about 1 large or 2 medium zucchini)
• 1½ cups semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
3. In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
5. Add the zucchini and chocolate chips and mix just until incorporated.
6. Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
7. Bake for 10 – 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
8. Store at room temperature in an airtight container for up to 3 days.

Notes

Adapted from Food.com

**britt: I just made these and I halved the recipe but kept the 2 eggs. Exactly how I like it!!**