Preheat your oven to 350 degrees Fahrenheit. This is a crucial step as it ensures even baking. Line a large baking sheet with a Silpat baking mat or parchment paper. This will prevent the cookies from sticking.
In a medium bowl, whisk together flour, baking soda, and salt. This step is vital for evenly distributing the leavening agent and seasoning throughout your cookie dough.
In a large saucepan, melt the butter over medium heat. You want it to be just melted, not boiling. Once melted, remove it from the heat. Stir in the cocoa powder, granulated sugar, and brown sugar. The mixture will become thick and granular, resembling wet sand, and that’s completely normal.
Next, add in the Greek yogurt and vanilla extract. Stir until the mixture is smooth and all ingredients are well combined. This is where the magic happens, as it starts to look more like cookie batter!
Slowly add the flour mixture to the wet ingredients. Stir gently until the dough is moist and combined. You don’t want to overmix, as this can give your cookies a tough texture.
Now, fold in the finely shredded zucchini and chocolate chips. Make sure they’re evenly incorporated into the dough. The zucchini will add moisture and nutrition without changing the flavor profile.
Using a tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about two inches apart. This spacing is important as the cookies will spread while baking.
Bake in your preheated oven for about 10 minutes or until they are almost set. You’ll know they’re ready when the edges look firm but the centers may still appear soft.
Once baked, let them cool on the baking sheet for about 2 to 3 minutes. This allows them to firm up slightly. Then, transfer the cookies to wire racks to cool completely. It’s tempting to dig in right away, but letting them cool will enhance their texture!
