I had a jar of applesauce that I needed to use up, so I specifically looked online for a cookie recipe that called for a lot of it. I found this recipe on "The Cookie Rookie" website that called for a whole cup of applesauce, so that's the one I went with.
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 1 cup cinnamon applesauce
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. pure vanilla extract
- 1 cup good quality milk chocolate chips
- 1/2 cup good quality semi-sweet chocolate chips
- Preheat oven to 375° F.
- Line a baking sheet with a pre-cut Reynolds Cookie Baking Sheet. Set aside.
- In a stand mixer using the paddle attachment, cream together the room temperature butter with the sugar. Beat until smooth and fluffy.
- Pour in the applesauce and continue to beat until fully mixed.
- Add in the baking soda, salt, vanilla extract, and 1 cup of the flour. Place the mixer on a lower setting and beat until combined. Add in the remaining cup flour and beat until just mixed. Do not over-mix the dough.
- Use a spoon or spatula to mix in the chocolate chips.
- Use a small ice cream scoop (~1 inch scoop) to drop the cookies onto the baking sheet, about 1-2 inches apart.
- Bake for 12-15 minutes or until the cookies are just golden brown and cooked through. (Be sure not to over cook!)
- Repeat with the remaining dough.
- **Blogger tip: to make the cookies picture perfect, add a few extra chocolate chips to the top right after removing from the oven. Pretty!
And as usual, I didn't follow the rest of the recipe to a T. I used plain, natural applesauce from Trader Joe's, as well as regular quality (?) chocolate chips, white chocolate chips, and mint chocolate chips (1 cup total, since I don't like too many chips in my cookies). And as you can see from the photo above, I did not use her blogger tip. I don't bake for the photo: I bake for the taste! You can see they are a little dark (I think I baked them just a minute too long), but just the edges were overdone.
In the end the cookies turned out great! They were quite big (I made them bigger than the recipe says; I don't have the fancy ice cream scoop), but they were soft and fluffy. Definitely a recipe worth keeping!