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Caramelized Applesauce Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 91 reviews
  • Author: Julia
  • 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

Description

Delightfully soft and chewy Caramelized Applesauce Chocolate Chip Cookies made with reduced applesauce and browned butter for a rich, complex flavor. These cookies are uniquely moist with a caramel undertone, featuring semisweet chocolate chips and a hint of coarse salt to enhance the taste, baked to perfection using a pan-banging technique that prevents spreading and encourages height.

Ingredients

Units Scale

Caramelized Applesauce

  • 3 cups unsweetened applesauce

Browning Butter

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

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 and Flavorings

  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla paste or extract

Chocolate and Finishing

  • 1 1/2 cups (heaping) bitter- or semisweet chocolate chips or chunks (64% cacao recommended)
  • Coarse salt, for finishing

Instructions

  1. Caramelize the Applesauce: In a medium enamel pot over medium-high heat, cook the applesauce stirring occasionally, gradually increasing frequency as moisture evaporates. Scrape down the sides and bottom regularly to prevent scorching, incorporating the browned bits back into the applesauce. Reduce by two-thirds until very thick and paste-like, about 20–25 minutes. Transfer to a bowl and cool for at least 1 hour or chill overnight, then bring to room temperature.
  2. Brown the Butter: In a small saucepan over medium heat, melt ¾ cup butter. Stir occasionally and cook until the butter foams and milk solids brown, about 5–6 minutes total. 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.
  3. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and kosher salt in a small bowl. Set aside.
  4. Combine Applesauce Mixture: Add egg and vanilla to the cooled caramelized applesauce and stir well to combine.
  5. Cream Butter and Sugars: Add granulated and brown sugars to the browned butter bowl. Using a hand or stand mixer, beat on low increasing to high for 1½ minutes until light and fluffy, scraping down sides. Repeat beating and scraping for another 1½ minutes. Add half of the egg/applesauce mixture, beat, then add the rest and beat for 3 more minutes, scraping again to incorporate.
  6. Fold in Dry Ingredients: Using a rubber spatula, gently fold the flour mixture into the butter mixture until almost fully incorporated, ensuring no flour remains stuck on sides or bottom.
  7. Add Chocolate Chips: Fold in the semisweet chocolate chips until distributed evenly throughout the dough.
  8. Chill the Dough: Cover dough airtight and refrigerate for at least 2 hours, preferably overnight or up to 3 days, to improve flavor and texture.
  9. Prepare for Baking: Preheat oven to 400°F with racks arranged in upper and lower thirds. Let chilled dough temper at room temperature for 15–20 minutes. Using a ⅓ cup measure, scoop dough onto parchment-lined baking sheets spaced 4 inches apart. Top each cookie with extra chocolate chips.
  10. Bake with Pan-Banging: Bake at 400°F for 8 minutes. Then bang the pans to encourage spreading, reduce oven temperature to 350°F, rotate pans top to bottom, bake 4 more minutes, bang again, then bake an additional 2 minutes until cookies are browned on top but still soft in center. Immediately sprinkle with coarse salt so it sticks to melted chocolate.
  11. Cool Properly: Let cookies cool on pans at least 10 minutes before transferring to wire racks. Cool for an additional 10–15 minutes to avoid breaking delicate cookies.

Notes

  • The caramelization of applesauce and browning of butter add deep, rich flavor to the cookies.
  • Chilling the dough improves texture and flavor; longer chilling (up to 3 days) is recommended.
  • Pan-banging during baking prevents cookies from puffing too tall and promotes even spreading.
  • Adjust baking time for smaller cookies: bake 11 minutes total.
  • For thinner cookies, freeze dough logs and slice thin before baking 12–14 minutes.
  • Coarse salt added after baking enhances chocolate flavor and adds a pleasant contrast.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 280
  • Sugar: 17g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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