Chocolate chip cookies come in one of three ways – soft, chewy or crunchy. Each has it’s own pros and cons, but who cares about the cons of chocolate chip cookies!?!? Pros are always the focal point when eating chocolate chip cookies, or any other cookie for that matter!
Last night, I realized that my ripe bananas were just a bit too ripe, so I wasn’t able to make the banana bread I’d been so excited to make. In order to appease my baking desire, I opened my beloved Cooking Light Cookbook, took a look at the cookie section and voila! An easy-to-make cookie recipe was at my fingertips.
As a sugar addict and partner to a woman who has made it her mission to find the perfect chocolate chip cookie dough (just so she can eat the dough, no baking necessary), I’ve tried many different variations. This dough was quite delicious. I beat it into submission and folded in special dark chocolate chips just to show it how much it was looooved. But the secret to this soft and pillowy cookie is the applesauce. Yep. Applesauce. And since all we had was cinnamon applesauce, the flavor was even tastier! These cookies were a nice size for their points value, so I knew I had to share. Enjoy
Soft Chocolate Chip Cookies
PointsPlus Per Serving: 3
- 1 1/4 cups all-purpose flour, 13 PP
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup applesauce, 2 PP
- 1 cup packed light brown sugar, 23 PP
- 4 tbsp light butter, 6 PP
- 1 tbsp vanilla extract, 1 PP
- 1 egg, 2 PP
- 1 cup chocolate chips, 34 PP
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 slightly heaping tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 for 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove from pans; cool on wire racks.