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Puffed-Up Chocolate-Chip Cookies

Randy Mayor; Jan Gautro
Yield 3 dozen (serving size: 1 cookie)
This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate. Making chocolate chip cookies with applesauce is the secret to soft and chewy cookies without a lot of fat. For more recipes like this, see our complete cookie recipe collection.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup applesauce
  • 1 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 78
  • caloriesfromfat 33 %
  • fat 2.9 g
  • satfat 1.7 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 0.8 g
  • carbohydrate 12.8 g
  • fiber 0.2 g
  • cholesterol 10 mg
  • iron 0.5 mg
  • sodium 87 mg
  • calcium 20 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.