Method:

1. Preheat the oven to 180°C (160°C fan). Line a baking tray with baking paper.
2. Grate the courgette, then squeeze it gently in a clean tea towel or hands to remove excess water.
3. In a bowl, beat the butter, brown sugar, and caster sugar until smooth and creamy.
4. Mix in the egg and vanilla extract, then stir in the grated courgette.
5. In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt.
6. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
7. Scoop heaped tablespoons of dough onto the tray, leaving space between each cookie. Flatten slightly with the back of a spoon.
8. Bake for 10 to 12 minutes, until the edges are just set and the centres still look soft.
9. Leave on the tray for 5 minutes, then transfer to a wire rack to cool completely.