Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies
By Erin Taylor

1 ½ C. Sugar
1 ½ C. Grated and finely chopped zucchini
3/4 C. Butter
2 ½ C. Flour
1 tsp. Each: baking powder, baking soda, cloves
1 TBSP + 1 tsp. Cinnamon
1 Tbsp. Baking cocoa
¼ tsp. Salt
1 ½ C. milk chocolate chips

Preheat oven to 350 deg. Spray cookie sheet with pan spray. Beat sugar, zucchini, and butter until creamy. Add remaining ingred. and mix just until flour is incorporated. Bake 1 test cookie- (this is a MUST as this type of cookie can be difficult to gauge the flour. If it spreads out too thin in the oven, add a little more flour to the batter a few tablespoons at a time, if it remains in a ball while cooking, thin with a bit of water) Drop by tablespoonfuls onto cookie sheet and bake for 10-12 minutes, or until puffed up in the middle and barely darkening on the edges. (do not cook until tops are brown!) Remove from oven and let sit for 3 minutes before removing from cookie sheet. Enjoy warm with ice cold milk!