Applesauce Chocolate Chip Cookies
User Reviews
5
Applesauce Chocolate Chip Cookies
Description
These cookies combine cold unsalted butter with granulated and packed light brown sugars, mixed until smooth but not melted. Applesauce and vanilla extract are incorporated to add moisture and a subtle sweetness. Flour, baking soda, and an optional pinch of sea salt provide structure and leavening. Chocolate chunks are folded in to create pockets of melted chocolate.
Baking at 350 degrees Fahrenheit produces cookies that are soft and slightly gooey in the center with golden edges. Using an ice cream scoop for portioning and spacing the dough balls at least three inches apart allows room for spreading. After baking, letting cookies cool on the pan helps them set before transferring to a rack.
The recipe supports both all-purpose and one-to-one gluten-free flours but advises against other flour types. Chocolate chunks make melty pools, but regular chips can be substituted. The resulting cookies are large, soft, and moist with a tender crumb thanks to the applesauce.
Cookies store well in an airtight container at room temperature for up to three days and can be frozen for up to a month.
Ingredients
- ½ cup butter cold unsalted
- ¼ cup granulated sugar
- ½ cup light brown sugar tightly packed
- ¼ cup applesauce unsweetened
- ½ tsp vanilla extract
- 1 ¾ cups flour all purpose or gluten free flour
- ½ tsp baking soda
- pinch salt optional, sea salt
- 1 cup chocolate or chocolate chips, chunks
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in applesauce and vanilla. Stir to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chunks.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space at least 3 inches apart to allow room for spreading.
- Bake for 9 to 10 minutes or until cookies are barely golden along the edges. They will look soft and gooey in the middle.
- Lastly, remove from oven. Allow cookies to cool on pan for 5 to 7 minutes. Then, carefully transfer to a cooling rack.
Notes
- Use cold butter from the fridge to control cookie spread; do not use softened or melted butter.
- Allow at least three inches between cookie dough balls to accommodate spreading during baking.
- These cookies will appear gooey in the center but will firm up after cooling.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Use only all-purpose or gluten-free 1-to-1 flour as recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 51mg | 2% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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