Ingredients
- 1 ½ sticks Grassland butter, softened
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup shredded zucchini, squeezed with paper towel until dry
- 2½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to375°F.
- In the bowl of an electric mixer, add butter, sugar, and brown sugar. Beat until creamy
- Add the egg, vanilla, and zucchini to the bowl, beating after each. Scrape down the sides of the bowl at least once.
- Add the flour, baking soda, and salt. Mix until almost combined. Add the white chocolate chips and mix until incorporated.
- Line a sheet pan with parchment paper. Scoop cookie dough from bowl with an ice cream scooper for equal portions on the prepared sheet pan.
- Bake for 9-11 minutes until the edges are golden and top is set.
- Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
