Cakey Chocolate Chip Cookies

Happy New Year! These chocolate chip cookies are soft and puffy, and they're definitely on the cakey side instead of the chewy/crisp side.  Is that how you like your cookies?  I know it seems silly to post cookie recipes AFTER the holidays, but these have a secret- applesauce is subbed in to replace most of the butter and oil, so they are healthier than your usual cookie.  If you need to ween yourself off of chocolate for your New Years resolutions, this would be a good way to do it.  Bake these up, put them in the freezer, and have a little treat each day that won't break the (calorie) bank.
Cakey Chocolate Chip Cookies (addapted slightly from Cooking Light)

1/2 cup applesauce
1 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour, may need up to 1/4 cup more
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 375°.  Place applesauce into a fine sieve over a bowl and let stand for at least 15 minutes.

Cream together sugar and butter in a large bowl until light and fluffy, about 2 minutes.  Add the drained applesauce (discard the extra liquid) and mix until combined.  Add vanilla and egg and mix until combined.

Combine flour, baking powder, and salt in a separate small bowl and mix well.  Add dry ingredients to wet ingredients and stir until just incorporated.  If the batter is much too wet, add up to 1/4 cup more flour (though you might still need more flour, add in 2 tablespoon increments until your dough seems workable- it's hard to regulate how much one person's applesauce drained vs. another).  Fold in the chocolate chips.

Drop tablespoon-sized balls of dough onto foil-lined cookies sheets, 2 inches apart. Bake at 375° for 10 minutes or until bottom edge is starting to brown. Cool on pan 2 to 3 minutes, then remove cookies to fully cool.

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