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Reduced Fat Browned Butter Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Servings 12 Cookies
Enjoy the nutty flavor of browned butter cookies with less fat! These salted chocolate chip cookies substitute a portion of the butter with applesauce for a healthier treat.

Ingredients

  • 4 Tbsp Butter
  • 2 Tbsp Applesauce, Room Temperature
  • ½ Cup Light Brown Sugar
  • 2 Tbsp White Sugar
  • 1 Large Egg, Room Temperature
  • 1 Tsp Vanilla Extract
  • 1¼ Cups All-Purpose Flour
  • ½ Tsp Baking Soda
  • ¼ Tsp Ground Cinnamon
  • ¼ Tsp Sea Salt
  • ½ Cup Dark Chocolate Chips
  • Flaky Sea Salt, Such as Maldon, For Topping

Instructions

  • Make the browned butter by placing the 4 tbsp of butter into a small pot or pan over medium heat. Using a wooden spoon or rubber spatula, stir the butter as it melts. The butter will bubble, crackle, and then foam, but continue stirring. After a few minutes, the crackling will stop and the foam will subside a little. Continue stirring and watch for the butter to turn a lovely golden amber color and for brown specks to appear. It will smell very nutty and rich. Once you start seeing the brown specks, remove it from heat immediately and pour into a separate bowl to prevent any burning.
  • Let the browned butter cool completely.
  • While the butter is cooling, combine the flour, baking soda, cinnamon, and salt in a medium size bowl and set aside.
  • Once your butter has cooled, pour it into the bowl of a stand mixer with the paddle attachment. Add the applesauce, brown sugar, and white sugar and beat together on medium-high speed until smooth (roughly 1 minute).
  • Add the egg and vanilla and continue beating until creamy.
  • Take the flour mixture you had set aside and add it to the wet ingredients. Mix it all together on low speed until everything is just combined. Make sure to only mix until you stop seeing streaks of white from the flour. The batter will be very soft.
  • Fold in the chocolate chips until they are evenly distributed.
  • Transfer the batter to a bowl (the one you mixed the flour in works great), cover, and let it chill for at least an hour. Even better if you chill it overnight! Though if you're anything like me and hate waiting, an hour will suffice ;)
  • When you're ready to bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop 1"-1½" balls of dough onto the cookie sheet, making sure to leave at least 2" of space between each cookie as they will spread out some while baking.
  • Bake for 12-14 minute, or until the edges start turning golden brown. It's okay if the middles still look pale, as the cookies will continue browning as they cool.
  • Let the cookies cool down for 5 minutes, and then enjoy them warm or transfer to a rack to cool completely. Enjoy!

Notes

Nutritional information is provided as a courtesy for guidance, but not guaranteed to be accurate. It has been calculated with online nutritional calculators. 
Serving: 1Cookie | Calories: 150kcal
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