Just after graduating college my friends and I began a yearly tradition. We would go apple picking every Fall on the east end of Long Island, not far from where I grew up. I can’t remember the name of the farm we went to, but years later I still remember the delicious cookies they sold. They were apple chocolate chip cookies (of course), and they were the softest textured chocolate chip cookies I had ever had.
I decided I wanted to try recreating the recipe. I took a typical chocolate chip cookie recipe and swapped out some of the butter for applesauce. Applesauce is often used in baked goods as a way to replace some of the fat, which as an added bonus makes them a little healthier!
I went through a number of trials and finally came up with a recipe for apple chocolate chip cookies I was happy with. These cookies are soft and light, and it’s a great way to sneak some healthy ingredients into them. If you want to get creative you could try substituting another fruit puree (like pear or peach) in place of the applesauce.
The batter comes together just like a typical chocolate chip cookie recipe. Cream the butter, add sugar, brown sugar and vanilla. Then the eggs followed by the flour. In this recipe you add some applesauce in while you are incorporating the flour. Finally, fold in some chocolate chips and your done!
To measure out the batter I like to use a 1.5 tablespoon scoop. I use this scoop often when baking up my cookie recipes. They are great for getting each cookie uniform in size. This batter is pretty soft so you can’t really roll it into a ball. Using a scoop helps shape the cookies so that they are nice and round.
Apple Chocolate Chip Cookies
- 2 2/3 cups (11.3oz) all-purpose flour spooned into a cup
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons (6oz) unsalted butter, softened
- 3/4 cup (5.4oz) sugar
- 3/4 cup (5.5oz) brown sugar
- 2 teaspoons vanilla
- 2 large (3.5oz) eggs
- 1/2 cup (4oz) unsweetened applesauce at room temperature
- 2 cups (12oz) chocolate chips
Preheat the oven to 375°F. Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside
Sift the flour and baking soda into a mixing bowl. Add the salt and whisk well to combine, set aside.
In the bowl of a stand mixer, fitted with the flat beater, beat the softened butter on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
Add the sugar, brown sugar, and vanilla to the butter and mix on low until incorporated, then beat on medium speed for 2-3 minutes until the butter is light a fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, mixing on low speed after each addition until well incorporated. Be sure to scrape the bowl in between additions
Add the flour mixture to your mixing bowl in 2-3 batches alternating with the applesauce. Scrape down the sides of the bowl and mix well (about 30-40 seconds) after each addition.
Fold in the chocolate chips.
Measure out about 1 1/2 tablespoons of dough for each cookie. Place on a parchment lined cookie sheet 2 inches apart.
Bake at 375°F for 12-14 minutes
For the applesauce I like to buy the pre-portioned packs of unsweetened applesauce. Each cup is 4oz which is exactly how much is needed for the recipe.