#1,560: Chocolate Fudge Zucchini Cookies

As you can obviously tell, I’ve got a theme going this week with zucchini recipes.  I got a bunch of them at Sam’s Club this week and figured it would be a great time to get some zucchini recipes removed from my Pinterest boards.  These chocolatefudge cookies are really, really good.  I thought the dough was a little dry so I added an egg into the mix and it gave it more of a cake-like texture.  The kids loved these though and I decided I’m going to serve them for my friends at book club tomorrow so we don’t eat them all.  Although I think these would probably freeze really, really well and would be a great thing to put in the kids lunches. 

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter
1/2 cup Dutch process cocoa
2/3 cup granulated sugar (I used 1/3 cup)
1/3 cup packed brown sugar
1/3 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 cup finely shredded zucchini (squeeze the liquid out of the zucchini after grating)
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that's ok. Add the yogurt and vanilla extract. Stir until smooth.

Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.

Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.