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Caramelized Applesauce Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 94 reviews
  • Author: Emily
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 10 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Caramelized Applesauce Chocolate Chip Cookies combine the rich depth of browned butter and reduced, caramelized applesauce with the classic joy of chocolate chips for a moist, tender, and uniquely flavorful cookie. The applesauce is carefully cooked down to concentrate its flavor and sweetness, while browned butter adds nutty complexity. The dough is chilled to enhance texture and then baked with a special pan-banging technique to encourage the cookies to spread perfectly, finishing with a sprinkle of coarse salt for an irresistible sweet-salty balance.

Ingredients

Units Scale

Caramelized Applesauce

  • 3 cups unsweetened applesauce

Browned Butter

  • 1 cup (2 sticks) unsalted butter, divided (3/4 cup for browning, 1/4 cup added after)

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

  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar

Other Wet Ingredients

  • 1 large egg, room temperature
  • 2 teaspoons vanilla paste or pure vanilla extract

Add-ins and Finishing

  • 1 1/2 cups heaping bitter- or semisweet chocolate chips or chunks (about 64% cacao preferred), plus extra for sprinkling
  • Coarse salt, for finishing

Instructions

  1. Caramelize the Applesauce: In a medium enamel pot over medium-high heat, cook the unsweetened applesauce, stirring occasionally at first, then more frequently as it reduces. Scrape the sides and bottom to prevent scorching and to incorporate the light brown bits that form. Continue until the applesauce is reduced by two-thirds to a thick, paste-like consistency, about 20 to 25 minutes. Transfer to a small bowl and let cool for at least 1 hour or overnight in the refrigerator, then bring to room temperature before using.
  2. Brown the Butter: In a small saucepan over medium heat, melt ¾ cup of the butter, stirring occasionally. Allow the butter to foam and brown gently, releasing milk solids and turning a golden color after about 5 to 6 minutes total. Remove from heat, scrape the browned bits into a large bowl or stand mixer bowl. Add the remaining ¼ cup butter, stir to melt, and cool for at least 1 hour or chill overnight, then bring to room temperature.
  3. Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and kosher salt in a small bowl until combined.
  4. Combine Applesauce with Egg and Vanilla: Add the egg and vanilla to the cooled caramelized applesauce and mix thoroughly.
  5. Cream Butter and Sugars: Add granulated and brown sugars to the browned butter. Using a hand or stand mixer, beat on low speed then increase to high for 1½ minutes, scraping down the bowl. Beat for another 1½ minutes until light and fluffy.
  6. Incorporate Applesauce Mixture: Add half the eggs-applesauce mixture to the butter-sugar mixture and beat, then add the remaining half. Continue beating for 3 minutes total, scraping down the bowl halfway through.
  7. Fold in Dry Ingredients: Using a rubber spatula, gently fold in the flour mixture until almost fully incorporated, making sure to scrape the bowl to avoid any dry spots.
  8. Add Chocolate Chips: Fold in the chocolate chips or chunks evenly throughout the dough.
  9. Chill the Dough: Cover the dough tightly and chill for at least 2 hours, preferably overnight or up to 3 days to develop flavor and texture.
  10. Preheat and Prepare for Baking: Position oven racks in the upper and lower thirds and preheat the oven to 400°F (205°C). Let the dough temper at room temperature for 15-20 minutes. Using a ⅓ cup measuring scoop, portion the dough on two parchment-lined baking sheets, spacing at least 4 inches apart. Top each cookie with extra chocolate chips.
  11. Bake with Pan-Banging Technique: Bake for 8 minutes at 400°F. Carefully bang the pans on the oven rack to help spread the cookies. Reduce oven temperature to 350°F (177°C), rotate pans top to bottom, bake 4 more minutes, bang again, then bake an additional 2 minutes until edges are browned but centers are soft. Immediately sprinkle coarse salt over the cookies so it adheres to the melted chocolate.
  12. Cool the Cookies: Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack. Allow them to cool an additional 10 to 15 minutes to set completely before serving to avoid breakage.

Notes

  • Chilling the dough for longer enhances flavor and improves texture, making the cookies taste better and hold together more firmly.
  • The pan-banging technique is key to encouraging the high-moisture dough to spread evenly and achieve a nice thin profile.
  • You can make smaller cookies by halving the ⅓ cup portions and baking for 11 minutes total.
  • For thinner cookies, shape dough into a 4-inch log, freeze for 2 to 3 hours, then slice into ¼-inch thick rounds and bake for 12 to 14 minutes.
  • Make sure to let the cookies cool fully; cooling too quickly or handling them warm risks breakage due to their moist centers.

Nutrition

  • Serving Size: 1 cookie (approximately)
  • Calories: 280
  • Sugar: 15g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/caramelized-applesauce-chocolate-chip-cookies-recipe/