Description
These Caramelized Applesauce Chocolate Chip Cookies offer a unique twist on classic chocolate chip cookies by incorporating homemade caramelized applesauce and browned butter, creating a rich, deeply flavored, and moist cookie with a lovely balance of sweetness and texture.
Ingredients
Units
Scale
Applesauce Reduction
- 3 cups unsweetened applesauce
Butter Mixture
- 1 cup (2 sticks) unsalted butter, divided (3/4 cup for browning, 1/4 cup for mixing)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
Sugars & Flavorings
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla paste or extract
Chocolate & Finishing
- 1 1/2 cups heaping bitter- or semisweet chocolate chips or chunks (64% cacao recommended), plus more for sprinkling
- Coarse salt, for finishing
Instructions
- Caramelize Applesauce: In a medium enamel pot over medium-high heat, cook the applesauce, stirring occasionally at first and then more frequently as it thickens. Scrape the sides and bottom to prevent scorching and incorporate browned bits. Reduce applesauce by two-thirds until very thick and paste-like, about 20 to 25 minutes. Transfer to a bowl and cool for at least 1 hour or chill overnight, bringing back to room temperature before use.
- Brown Butter: In a small saucepan over medium heat, melt ¾ cup butter, cooking and stirring occasionally. After the butter foams and turns golden with browned milk solids, remove from heat. Scrape pan to incorporate browned bits and transfer to a large bowl or stand mixer bowl. Add remaining ¼ cup butter and stir until melted. Cool for at least 1 hour or chill overnight, then bring to room temperature before use.
- Prepare Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and kosher salt until combined.
- Mix Applesauce Base: Stir egg and vanilla into the cooled caramelized applesauce until well combined.
- Cream Butter and Sugars: Add granulated and brown sugar to browned butter. Using a hand mixer or stand mixer with paddle attachment, start on low and increase to high speed. Beat for 1½ minutes, scrape sides, then beat an additional 1½ minutes until light and fluffy.
- Add Applesauce Mixture: With mixer on medium speed, add half of the egg-applesauce mixture, beating halfway through, then add the rest and beat an additional 3 minutes, scraping sides as needed.
- Incorporate Dry Ingredients: Using a rubber spatula, gently fold in the flour mixture until nearly incorporated, making sure to scrape sides and bottom of the bowl to avoid pockets of flour.
- Add Chocolate Chips: Fold in chocolate chips or chunks until evenly distributed throughout the dough.
- Chill Dough: Transfer dough to an airtight container or cover bowl with plastic wrap. Chill for at least 2 hours, preferably overnight or up to 3 days for best flavor development.
- Prepare for Baking: Preheat oven to 400°F and adjust racks to upper and lower thirds. Let dough temper at room temperature for 15 to 20 minutes. Using a ⅓ cup measure, portion dough onto two parchment-lined baking sheets spaced at least 4 inches apart. Press a few additional chocolate pieces on top of each dough mound.
- Bake Cookies: Bake for 8 minutes at 400°F. Remove pans, bang on surface to help spread, reduce oven temperature to 350°F, rotate pans top to bottom, and bake for 4 more minutes. Bang pans again, then bake for an additional 2 minutes until tops are browned but centers remain soft. Immediately sprinkle coarse salt on the warm cookies so it adheres to the melted chocolate. For smaller cookies, halve dough portions and bake 11 minutes. For thinner cookies, shape dough into 4-inch log, freeze 2 to 3 hours, slice into ¼-inch pieces, and bake 12 to 14 minutes.
- Cool Cookies: Let cookies cool on baking pans for at least 10 minutes before transferring to wire racks. Allow to cool an additional 10 to 15 minutes before serving to prevent breakage.
Notes
- Reducing the applesauce concentrates its flavor and prevents excess moisture in the cookie dough, ensuring proper texture.
- Browned butter adds a nutty richness that complements the applesauce and chocolate.
- Banging the baking pans helps the tall, moist dough spread evenly for a thinner cookie shape.
- Chilling dough for longer enhances flavor development and texture.
- Adding coarse salt on finished cookies balances sweetness and enhances chocolate flavor.
- You can customize chocolate type and amount to preference; semisweet or bittersweet recommended.
- For a gluten-free version, substitute all-purpose flour with a trusted gluten-free blend, adjusting moisture as needed.
Nutrition
- Serving Size: 1 large cookie
- Calories: 250
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
