Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
I re made the recipe cutting back to 1 TBSP molasses. It helped the flavor a lot. Now I just need a way to make these cookies crisper on the outside. I added some flour ad others suggested and it helped with the stickiness but my enough. Any suggestions for a crispier cookie?
The cookie dough was sticky...even after putting in the frig to firm for an hour. Difficult to work with. These are more like choc chip cake....no standard choc chip cookie flavor except the chips. Would not make these again, as I have had better light chocolate chip cookies.
This is one of my absolute favorite Chocolate Chip cookie recipes. The taste cannot be beat. The fact that they are made with brown sugar and applesauce does not diminish the taste at all. I must admit, though, that I do tend to add more chocolate chips than the recipe calls for.
While the "low-fat" substitutions do not affect the taste, they do affect the consistency vs. regular chocolate chip cookies. For one thing, these come out a bit more cake-like than cookie-like (airier and, yes, more puffed, as opposed to chewier). Also, the applesauce makes the batter more liquidy than tradition. Therefore, draining the applesauce is a key step (and even so, that does not completely correct the problem). The cookies will spread when they cook and will come out thinner than you may want.
Bottom line: Outstanding taste, but slight problems in consistency.
I just made these for the first time tonight and after reading the reviews I was a little apprehensive of what to expect. I don't have an electric mixer so I mixed everything by hand, the cookies came out great! They are a little on the cake-y side...but are great if you are watching calories! My cookies definitely came out puffed-up they were not flat looking like the picture...they were beautifully puffed up and nicely browned and crispy around the edges. Only down side is that they are lacking some flavor; but I would definitely make these again with a few tweaks to add more flavor. All-in-all they are a great alternative to full fat and high calorie cookies.
No, do not make these cookies. Look for another recipe, not this one. Zero stars.
For some reason this recipe ranks up high on Google's SEO list. But there are many other much better chocolate-recipes with applesauce (or other low-calorie variants). Here are just a few of the odd things about this recipe: * The taste of the final cookie is only mediocre. * Mine all melted together into one thin griddle-cake in the tray. * It only uses 1 cup of chocolate chips, not the whole bag. * It uses too much vanilla -- 1 TBSP is too much. (And I like vanilla.) * Too much salt, 1/2 t would do (especially if the butter is salted). * The texture is weird, not chewy like real chocolate-chip cookies, more like a thin cake. * Draining the apple-sauce is weird and just adds to the prep time -- "let it stand for 15 minutes"?? * Bake time is longer than 10 minutes, mine took 14 minutes. I don't know who gave all the "5 star" reviews, especially those who didn't leave any comment, just a blank "N/A," but I suspect they are fake reviews. I would give this Zero Stars if that were an option. Keep looking for a different recipe.
These cookies stick to each other until they are at least 2 days old. They've also been sticking to the greased aluminum foil I bake them on. I do not know why they stick. I'd like the cookies to have a deeper flavor so I've experimented with substituting 1/2 the brown sugar with molasses. It was too much molasses! At this point I'm not sure I'll try again. I keep looking for a low-fat chocolate chip cookie option and I really wanted this one to be it.
What does N/A mean? Don't go near this recipe if you plan to use real butter, the apple sauce will curdle it - I think it might have worked if I'd used margarine, should have been suspicious when the butter was measured per cup and not grams (I'm from NZ and had a limited amount of real ingredients to turn out some biscuits for school tomorrow). Really disappointed, sorry.
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