Description
Delight in these soft and chewy Applesauce Chocolate Chip Cookies, perfectly balanced with sweet applesauce, a hint of cinnamon, and a generous mix of milk and semisweet chocolate chips. This easy-to-make recipe yields classic homemade cookies that are moist, flavorful, and irresistible for snack time or dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- 1 cup cinnamon applesauce (250 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Dry Ingredients
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- 2 cups all-purpose flour (240 grams)
Mix-ins
- 1 cup milk chocolate chips (170 grams, Ghirardelli recommended)
- ½ cup semisweet chocolate chips (85 grams, Ghirardelli recommended)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with a precut Reynolds Cookie Baking Sheet or parchment paper, then set aside to ensure a non-stick surface for baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar until the mixture is smooth and fluffy, which helps create tender cookies.
- Add Applesauce: Pour in the cinnamon applesauce and continue to beat until fully incorporated, adding moisture and subtle fruity sweetness to the dough.
- Combine Baking Soda, Salt, Vanilla, and Flour: Add the baking soda, kosher salt, and pure vanilla extract to the mixture, followed by 1 cup of the all-purpose flour. Beat on a low speed to blend. Then add the remaining 1 cup of flour and mix just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Using a spoon or spatula, gently fold in both the milk chocolate chips and semisweet chocolate chips to evenly distribute them without breaking the dough texture.
- Scoop Cookie Dough: Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 1-2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are just golden brown and the centers are set, ensuring a perfect chewy texture.
- Repeat Baking: Repeat the scooping and baking process with the remaining dough until all cookies are baked.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool to room temperature before serving to achieve the best texture.
Notes
- For evenly sized cookies, use a cookie scoop to portion the dough.
- Do not overmix the dough after adding flour to keep cookies tender.
- Room temperature butter and applesauce ensure better mixing consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft longer, add a slice of bread to the storage container to retain moisture.
