Description
These Caramelized Applesauce Chocolate Chip Cookies combine a unique homemade caramelized applesauce with browned butter and rich semisweet chocolate chips for a soft, flavorful cookie with a perfectly balanced sweetness and a hint of saltiness. The technique of caramelizing the applesauce adds depth to the flavor, while the pan-banging method during baking ensures a great texture with a soft center and beautifully browned edges.
Ingredients
Scale
Caramelized Applesauce
- 3 cups unsweetened applesauce
Browned Butter
- 1 cup (2 sticks) unsalted butter, divided (¾ cup for browning, ¼ cup added after browning)
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons kosher salt
Sugars and Flavorings
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla paste or extract
Chocolate and Finishing
- 1½ cups (heaping) bitter- or semisweet chocolate chips or chunks (64% cacao recommended), plus more for sprinkling
- Coarse salt, for finishing
Instructions
- Caramelize the applesauce: In a medium enamel pot over medium-high heat, cook the applesauce, stirring occasionally at first, then more frequently as it thickens. Scrape down the sides and bottom with a spatula to prevent scorching and incorporate browned bits. Reduce by two-thirds until it becomes a thick, paste-like consistency filling about 1 cup measure. This takes 20 to 25 minutes. Transfer to a bowl and cool at least 1 hour or chill overnight, then bring to room temperature.
- Brown the butter: In a small saucepan over medium heat, melt ¾ cup of the butter. Stir occasionally for about 3 minutes as the butter foams, then cook for 2 to 3 more minutes until the bubbling slows and the color turns golden with browned milk solids. Remove from heat, scrape browned bits into a large bowl or stand mixer bowl. Add remaining ¼ cup butter, stir to melt, and cool at least 1 hour or chill overnight, then bring to room temperature.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- Combine egg and vanilla with applesauce: Add the egg and vanilla paste or extract to the cooled caramelized applesauce and stir well to combine.
- Cream butter and sugars: Add granulated and brown sugar to the browned butter bowl. Using a hand mixer or stand mixer paddle attachment, beat on low then high speed for 1½ minutes. Scrape sides, beat another 1½ minutes and scrape again until light and fluffy. Gradually add the applesauce mixture in two additions, beating for 3 minutes total and scraping halfway.
- Incorporate dry ingredients: Gently fold in the flour mixture with a rubber spatula until almost fully incorporated, scraping bowl sides and bottom to avoid pockets of flour.
- Add chocolate chips: Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
- Chill the dough: Cover the dough with plastic wrap or transfer to an airtight container and chill for at least 2 hours, preferably overnight or up to 3 days for best flavor and texture development.
- Prepare for baking: Position oven racks in upper and lower thirds and preheat to 400°F. Let chilled dough temper at room temperature for 15 to 20 minutes. Using a ⅓ cup measure, scoop dough onto two parchment-lined baking sheets spaced 4 inches apart. Top each cookie with a few chocolate chips.
- Bake with pan-banging technique: Bake for 8 minutes at 400°F, then bang the pans firmly on the oven rack and reduce oven temp to 350°F. Rotate pans top to bottom, bake another 4 minutes, bang again, then bake 2 more minutes until cookies are browned on top but centers remain soft. Immediately sprinkle coarse salt on the surface to stick to the melted chocolate.
- Cool the cookies: Let cookies cool on baking sheets for at least 10 minutes, then transfer to wire racks and cool an additional 10 to 15 minutes before serving to avoid breakage.
Notes
- The caramelized applesauce can be made up to a day ahead and chilled, then brought to room temperature before use.
- Browned butter adds rich nutty flavor—ensure it is cooled properly before mixing to prevent melting sugars prematurely.
- Pan-banging during baking helps cookies spread evenly and develop ideal texture despite high moisture content.
- Dough can be refrigerated up to 3 days to improve flavor and texture before baking.
- Variations: For smaller cookies, halve the scoop size and bake for 11 minutes; for thinner cookies, freeze dough logs and slice before baking.
- Use coarse salt as finishing touch to enhance the chocolate and balance sweetness.
Nutrition
- Serving Size: 1 large cookie
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
