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Flavorful Brown Butter Zucchini Chocolate Chip Cookies Easy Homemade Recipe with Sea Salt

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These brown butter zucchini chocolate chip cookies with sea salt combine a nutty depth from browned butter with a subtle veggie boost from zucchini, resulting in soft, chewy cookies with a perfect salty-sweet balance.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour (or 1-to-1 gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon salt (not flaky sea salt)
  • 1 cup finely grated zucchini (about 1 medium), squeezed dry
  • 1 ½ cups (270g) chocolate chips (semi-sweet or dark)
  • Flaky sea salt for sprinkling on top

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then begins to turn golden brown with a nutty aroma, about 5-7 minutes. Remove from heat immediately and transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Grate 1 medium zucchini (about 1 cup finely grated). Place in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, combine the browned butter, ¾ cup granulated sugar, and ½ cup packed brown sugar. Whisk or use an electric mixer on medium speed until smooth. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and 1 ½ cups chocolate chips evenly.
  6. Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Sprinkle each mound lightly with flaky sea salt.
  7. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges are golden but centers remain soft.
  8. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Squeeze out as much moisture as possible from the grated zucchini to prevent soggy cookies. Avoid overmixing the dough to keep cookies tender. If dough is too wet, chill for 15 minutes before scooping. Cookies continue to cook slightly after removal from oven; pull out when edges are set and centers have moist crumbs.

Nutrition

Keywords: brown butter, zucchini, chocolate chip cookies, sea salt, homemade cookies, easy cookies, soft cookies, chewy cookies, vegetable cookies

Find it online: https://blingbite.com/flavorful-brown-butter-zucchini-chocolate-chip-cookies-easy-homemade-recipe-with-sea-salt/