Mom always said, "eat your vegetables" but have we gone too far? I came across a recipe for Lemon Zucchini Cornmeal Cookies in the latest issue of Everyday Food Magazine. I thought that sounded really interesting and different. So, I decided to make them and as I was preparing the dough, I suddenly had a thought: why not replace the lemon with chocolate chips? I mean doesn't everything go better with chocolate? Just as I had suspected, the cookies came out even better than any regular chocolate chip cookie, with a wonderful crunchy exterior (from the addition of the cornmeal) and a lovely soft interior- you really don't notice the zucchini except for the pretty flecks of green that you get.
So here is the recipe with my adaptation:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioner's sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon coarse salt (kosher)
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 medium zucchini, grate on the small holes of a box grater (about one cup)
- 1/2 cup semi-sweet chocolate chips
Drop dough by rounded tablespoons, 2 inches apart, onto parchment -lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets about halfway through. Let cool completely on wire racks. Makes approx. 24 cookies.
I think Mom would be proud! After all, I am eating my vegetables right??