Double Chocolate Zucchini Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray or [use non-stick silicone baking mat|http://www.amazon.com/Non-Stick-Silicone-Baking-Mat-Piece/dp/B00IIE9SE4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1406650191&sr=1-1].
• In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.
• Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

Steps:

• Combine zucchini, brown sugar, baking soda and margarine.
• Mix egg and vanilla into zucchini mixture.
• Add remaining ingredients.
• Chill dough 1 hour in the refridgerator.
• Drop by rounded teaspoonfuls.
• Bake at 375 degrees for 10-15 minutes --
• Do not overbake, these will be soft to the touch but, will firm after sitting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
• Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.