Cookies created with a triple amount of chocolate within. The applesauce makes these chocolaty cookies amazingly moist and chewy!
The best way in which I can describe these cookies, they are not like your regular chocolate cookie. These are so very moist, and yet chewy. I guess, like taking a bite out of a really good brownie. These cookies pretty much melt right in your mouth!
There are a few ways how I got these Triple Chocolate Applesauce Cookies to where they are very moist, soft, and chewy… and chocolaty!
When I was creating these cookies, I used cake flour– instead of the regular all-purpose flour. The reason being, I wanted a tender and delicate texture in the cookie. Cake flour has a fine texture and high starch content compared to all-purpose flour. Don’t be fooled… it’s not just for cakes!
I added more unsweetened baking cocoa powder to the flour than you normally would think to add. Because, baking cocoa powder is like flour– a powder. I wanted these cookies chocolaty! But, not taste like it was full of flour.
To get these cookies more on the even more chocolaty side, I added melted chocolate to the batter. There’s also chocolate chips inside, as well! Which is how it is Triple Chocolate.
Applesauce gives these cookies the moistness needed with all the chocolate. If you have never cooked with applesauce before, be assured you do not taste it in the cookie at all. The applesauce is mainly in there for the texture content.
Drizzle some melted chocolate on the tops of each cookie. This part is totally optional. But it’s fun and gives the cookies a little bit more personality, don’t you think?
Let’s just chocolate these right up!
Baking cookies are one of my most very favorite things to do in the kitchen. What is your most favorite thing to do or make in the kitchen?
- 1/2 cup butter, room temperature (use the real stuff!)
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup applesauce
- 4 ounces melted chocolate (milk chocolate, semi sweet, or dark)
- 1 3/4 cups cake flour, sifted
- 3/4 cup unsweetened baking cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 2 ounces melted chocolate for top drizzles (optional)
- In a mixing bowl, cream together butter and sugar.
- Mix in the egg and yolk.
- Add the vanilla, applesauce, and 4 ounces of melted chocolate.
- In a separate bowl, sift the cake flour. Add in the baking cocoa, salt, baking powder, and baking soda. Whisk all of the dry ingredients together.
- Slowly add the flour into the mixing bowl of wet ingredients. Do not over mix.
- Stir in the chocolate chips.
- Refrigerate cookie batter for 15-30 minutes.
- Preheat oven to 350 degrees.
- Place parchment paper or silicon mat onto your baking sheet and place the cookies about 1 1/2 inches apart from each other. (Use a medium cookie scoop or two spoons.)
- Bake 12-14 minutes.
- Allow the cookies to cool on the baking sheet for 5-7 minutes. They will finish setting up to put onto a cooling rack.
- Drizzle 2 more ounces of melted chocolate on the cooled cookies. (Optional.)
- Store in an air tight container and cookies will stay soft up to 4 days.
Enjoy, my friends!