Chewy Applesauce Cookies

Active time: 25 minutes | Bake time: 10 minutes | Yield: 24 cookies

Sometimes it's tough to find inspiration for new ways to mix up baked goods, so it's always exciting when I find something that inspires me.

I actually came up with the idea for this recipe during Hanukkah. We had finished off all of our potato pancakes and still had leftover applesauce (the best way to eat potato pancakes is hands down with applesauce on top) and of course I thought to myself, "what the heck am I going to do with this, I hate to waste it...". Next thing you know, I'm whipping up this recipe, not sure what to expect, and I was thrilled with the outcome.

The flavor profile in these cookies is super unique from traditional cookies, which I was so excited about, and their texture about 10 minutes out of the oven is just.... *chefs kiss*.

Ingredients:

• ½ cup (113g/1 stick) butter, separated

  • 2 tbsp softened

  • 6 tbsp to be browned

• 75g brown sugar

• 60g powdered sugar

• 2 tbsp real maple syrup

• 3 tbsp applesauce

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 egg, room temperature

• 140g all purpose flour

• ½ tsp baking soda

• ¼ tsp cinnamon

• 1 tsp salt

• 150g chocolate chips (half semisweet and half dark)

• 60g toffee bits

Directions:

1. Leave out the 2 tbsp butter to soften. Meanwhile, place the other 6 tbsp butter into a small pan over medium-high heat. Stir frequently until butter is darker in color, has a nutty aroma, and brown bits in the bottom (about 6-9 minutes).

2. Remove the butter pan from heat, pour butter into a small heat-proof bowl, and place in the freezer for 15 minutes (make sure it is in the freezer for no longer than 15 minutes).

3. While the butter is in the freezer, preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

4. Pour the browned butter into a large bowl. Add the 2 tbsp softened butter. Cream the butters together until smooth & well combined (2-3 minutes, if mixing by hand/2 minutes on medium speed with electric mixer).

5. Add both sugars to the butter. Cream sugars and butter until light and creamy.

6. Add the maple syrup, applesauce, egg, and vanilla. Mix until evenly incorporated.

7. Add flour, baking soda, cinnamon, and salt. Fold in dry ingredients with spatula (or beat on low speed with electric mixer) until mostly combined, but some flour streaks are still visible.

8. Add chocolate chips and toffee bits; fold in with spatula (or beat on low with electric mixer) until just evenly distributed, do not over-mix. As you fold in the mix-ins, the dry ingredients will continue to become incorporated as well.

9. Scoop the cookies with a 1-inch cookie scoop about 3 inches apart on your prepared cookie sheet.

10. Bake for 8-11 minutes, cookies should be browned around the edges and still light brown and slightly soft in the middle.

11. Once removed from the oven, allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe.

• If using an electric mixer, use the paddle attachment.

• If you’re trying to soften the 2 tbsp butter in a pinch, cut the butter into small pieces, then fill a medium bowl about ¼ of the way with water. Microwave the bowl with water for 3 minutes. Immediately empty the bowl, wipe it dry, then flip the bowl upside-down over the butter. Let sit for a 10-15 minutes. If your butter is still not soft enough, repeat.