Description
Delight in these Caramelized Applesauce Chocolate Chip Cookies that feature a unique twist with reduced applesauce and browned butter, creating a moist, flavorful cookie with a rich caramel undertone and a perfect balance of sweet and salty flavors.
Ingredients
Scale
Main Ingredients
- 3 cup unsweetened applesauce
- 1 cup (2 sticks) unsalted butter, divided
- 1½ cup all-purpose flour
- ½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1½ teaspoon kosher salt
- ⅓ cup granulated sugar
- ⅓ cup (packed) light brown sugar
- 1 large egg, room temperature
- 2 teaspoon vanilla paste or extract
- 1½ cup (heaping) bitter- or semisweet chocolate chips or chunks (64% cacao recommended), plus more for sprinkling
- Coarse salt, for finishing
Instructions
- Reduce the Applesauce: In a medium enamel pot over medium-high heat, cook the applesauce, stirring occasionally then more frequently as it thickens. Scrape down sides and bottom to prevent scorching, incorporating browned bits for flavor. Reduce by two-thirds until thick and paste-like, about 20-25 minutes. Transfer to a bowl and cool at least 1 hour.
- Braise the Butter: Melt ¾ cup butter in a small saucepan over medium heat. Cook, stirring occasionally for 5-6 minutes until milk solids brown and butter foams and turns golden. Remove from heat, scrape pan, add remaining ¼ cup butter to melt, and cool at least 1 hour.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and kosher salt in a small bowl.
- Combine Applesauce Mixture: Add egg and vanilla to cooled reduced applesauce, stirring well.
- Cream Butter and Sugars: Using a mixer, cream browned butter and both sugars on low, then high speed for 3 minutes total, scraping bowl twice until fluffy and light colored. Gradually beat in applesauce-egg mixture over 3 minutes, scraping as needed.
- Fold in Dry Ingredients: Gently fold flour mixture into wet mixture until nearly incorporated, scraping sides and bottom to avoid leftover flour.
- Add Chocolate: Fold in chocolate chips or chunks evenly throughout the dough.
- Chill Dough: Cover dough and refrigerate for at least 2 hours, preferably overnight, up to 3 days for best flavor and texture.
- Prepare Oven and Scoop: Position oven racks in upper and lower thirds and preheat to 400°F. Let dough temper 15-20 minutes. Using ⅓ cup measure, scoop dough onto two parchment-lined baking sheets spaced 4 inches apart, press extra chocolate chips on top.
- Bake Cookies: Bake at 400°F for 8 minutes. Remove, bang pans, reduce oven to 350°F, rotate pans, bake 4 more minutes, bang again, and bake for additional 2 minutes until cookies are browned on top but centers are soft. Sprinkle coarse salt immediately.
- Cool Cookies: Let cookies cool on sheets 10 minutes, then transfer to wire racks and cool another 10-15 minutes before serving to prevent breakage.
Notes
- Chilling the dough overnight enhances flavor and texture.
- Banging pans during baking encourages spreading due to high moisture content.
- For smaller cookies, halve dough portions and bake for 11 minutes at 350°F.
- To make thinner cookies, form dough into a log, freeze, slice thinly, and bake 12-14 minutes.
- Using browned butter adds a deep nutty flavor that complements the caramelized applesauce.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 15g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
