Description
The best eggless chocolate chip cookies, chewy on the outside and soft in the middle!
Ingredients
Units
Scale
- 1 cup (226 g) salted butter, room temperature
- 1 1/2 (220 g) cup dark brown sugar, packed
- 1 cup (200 g) granulated sugar
- 1/2 cup applesauce
- 1/2 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3 cups (375 g) all purpose flour
- 1 tbsp vital wheat gluten (optional)
- 1 tsp baking soda
- 1 1/3 cup (200 g) good quality milk chocolate,chopped ( I use Valrhona 40% Jivara Milk Chocolate)
- 1 1/3 cup (200 g) good quality dark chocolate, chopped (I use Valrhona 70% Guanaja Dark Chocolate)
- 2 tbsp flaky salt (Maldon, Fleur de Sal)
Instructions
- Add butter, brown sugar and granulated sugar to a mixing bowl. Use a stand mixer or hand mixer and beat until light and fluffy, about 4 minutes.
- Add applesauce, lemon zest, lemon juice, and vanilla and mix until well incorporated.
- In a separate bowl, whisk together all-purpose flour, vital wheat gluten, and baking soda.
- Stir the dry ingredients into the wet ingredients until combined. Fold in the chopped chocolate.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Roll the cookie dough into 30 gram balls, about 2 tbsp. Place the cookie dough about 2 inches apart, the cookies spread quite a bit. Top each cookie dough ball with a pinch of flaky salt. Freeze for 10 minutes.
- Bake the cookies for 10 to 12 minutes, rotating the baking sheet midway. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to completely cool. Store in an airtight container for up to 1 week (if they last that long!)
- Category: Dessert
- Cuisine: American
