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Cozy Brown Butter Zucchini Chocolate Chip Cookies Recipe No Mixer

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A simple, no-mixer cookie recipe featuring nutty brown butter and shredded zucchini for moist, chewy chocolate chip cookies perfect for cozy nights.

Ingredients

Scale
  • 1 cup (2 sticks, 227 grams) unsalted butter, browned
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (packed, 165 grams) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini, squeezed dry
  • 1 1/2 cups (270 grams) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Transfer immediately to your large mixing bowl and let it cool for 5 minutes.
  2. Mix sugars into the butter: Add 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed brown sugar to the browned butter. Stir with your wooden spoon until combined and slightly creamy, about 2 minutes.
  3. Add eggs and vanilla: Crack 2 large room-temperature eggs into the bowl, then add 2 teaspoons vanilla extract. Mix until smooth and well incorporated.
  4. Prepare zucchini: Using a box grater, shred 1 cup of zucchini (about one medium zucchini). Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  5. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Add dry ingredients to wet: Gradually fold the flour mixture into the butter-sugar mixture with your spoon. Stir gently until just combined—do not overmix.
  7. Fold in zucchini and chocolate chips: Add the shredded zucchini and 1 1/2 cups (270 g) chocolate chips to the dough. Fold them in evenly.
  8. Chill the dough (optional): Cover the dough and chill for 30 minutes for firmer cookies, or skip if short on time.
  9. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  10. Scoop and bake: Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are golden but centers still look soft.
  11. Cool and enjoy: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy cookies. Chilling dough is optional but helps control spreading. Brown the butter carefully to avoid burning and achieve nutty flavor. Hand mixing gives better control over dough texture.

Nutrition

Keywords: brown butter cookies, zucchini cookies, chocolate chip cookies, no mixer cookies, easy cookie recipe, chewy cookies, homemade cookies

Find it online: https://sizzlesprout.com/cozy-brown-butter-zucchini-chocolate-chip-cookies-recipe-no-mixer/