Puffed-Up Chocolate-Chip Cookies
This is one of the best chocolate-chip cookies you’ll ever make–and it doesn’t scrimp on chocolate. Applesauce is the secret.
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
Preheat oven to 375°.
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.
Yield: 3 dozen (serving size: 1 cookie)
CALORIES 78 (33% from fat); FAT 2.9g (sat 1.7g,mono 0.9g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 10mg; CALCIUM 20mg; CARBOHYDRATE 12.8g; SODIUM 87mg; PROTEIN 0.8g; FIBER 0.2g
Passed on to me by my friend Megan.
Cooking Light, JANUARY 2001
