⅔cup(113g)semisweet or bittersweet chocolate chips
2cups(284g)all-purpose flour
¼cup(21g)unsweetened cocoa powder
1teaspoonbaking soda
½teaspoonsalt
½cup(113g)salted butter, softened to room temperature
¼cup(53g)granulated sugar
½cup(106g)packed light brown sugar
1egg
1teaspoonvanilla extract
1cup(about 113g)shredded and drained zucchini
1cup(170g)semisweet, bittersweet or milk chocolate chips
Instructions
Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.
Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring inbetween taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature (as in, a finger dipped in will feel like tepid bath water but should certainly not scorch your finger with heat).
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.
Pour in the melted chocolate and mix until well-combined.
Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.
Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.
Bake for 10-11 minutes until just set.
Notes
Zucchini: here's a quick video on draining zucchini. If you start with about 2 cups of shredded zucchini, you should end up with about 1 cup after draining (although it will depend on the exact zucchini - both size and variety and water content).