Nagoonberry

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Zucchini Chocolate Chip Cookies

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I read Barbara Kingsolver’s book, Animal, Vegetable, Miracle, earlier this summer, before the weekly waves of produce started arriving from Arctic Organics. I knew that our Alaskan veggies wouldn’t be as diverse and abundant as those from Kingsolver’s new home in Appalachia, but I was still excited to try some of the recipes.

Since my significant other isn’t a big veggie-fan, I was particularly interested in the recipe for Zucchini Chocolate Chip Cookies.

ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about two dozen)
1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.
1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture
1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.


So when it was finally zucchini time, I made the cookies. The verdict? Replace half the chocolate chips with walnuts. This is not a Toll House cookie, distinctively creamy, buttery, slightly salty. This is a cakey cookie, like individual, mini-quickbreads. It should be itself, not a just-missing approximation of its cousin, the Toll House.

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