This recipe belongs to Smitten Kitchen, not to me. We merely made it egg-free and simplified it a bit. This recipe in its original form was posted to the Smitten Kitchen website and attributed to Leite. You should check out that website for more mouthwatering goodness, or buy the Smitten Kitchen cookbook!
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
OR you can just do all of that all-purpose flour, and it's totally fine
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt OR just regular ol' salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
1 cup Mott's applesauce
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content OR all the chocolate chips ever
Directions:
1. Whisk together flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. If you have an electric mixer, that's awesome. If you don't, use kid power whisking!
3. Add applesauce, 1/2 cup at a time, mixing well after each addition. Whisk in the vanilla.
4. Add dry ingredients and mix until just combined.
5. Drop chocolate pieces in and try to incorporate them without breaking them.
6. Press plastic wrap against dough and refrigerate for an hour or two, or 24, or 72 hours tops.
7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet or spray with non-stick spray.
8. Use an ice cream scoop to scoop giant cookies. Go for 6 per cookie sheet. That's how big you are looking for.
9. Bake until golden brown but still soft, 18 to 20 minutes. Bon appetit!
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
OR you can just do all of that all-purpose flour, and it's totally fine
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt OR just regular ol' salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
1 cup Mott's applesauce
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content OR all the chocolate chips ever
Directions:
1. Whisk together flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. If you have an electric mixer, that's awesome. If you don't, use kid power whisking!
3. Add applesauce, 1/2 cup at a time, mixing well after each addition. Whisk in the vanilla.
4. Add dry ingredients and mix until just combined.
5. Drop chocolate pieces in and try to incorporate them without breaking them.
6. Press plastic wrap against dough and refrigerate for an hour or two, or 24, or 72 hours tops.
7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet or spray with non-stick spray.
8. Use an ice cream scoop to scoop giant cookies. Go for 6 per cookie sheet. That's how big you are looking for.
9. Bake until golden brown but still soft, 18 to 20 minutes. Bon appetit!