Boneless Chocolate Chip Cookie Fail!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 1 pinch Salt
• 1 cup Unsalted Butter (melted, then cooled to room temperature)
• 1 Large Egg (room temperature)
• 2 tablespoons Unsweetened Applesauce
• 1.25 cups Brown Sugar (packed)
• 0.33 cup Granulated Sugar
• 1 teaspoon Vanilla Extract (pure vanilla)
• 4 ounces Chocolate Bar (chopped into chunks; any good quality milk or dark chocolate works)
• 1 cup Semisweet Chocolate Chips
• 0.25 cup Extra Chocolate Chunks (for topping each cookie before baking)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups flour, ¼ tsp baking powder, ½ tsp baking soda, and a pinch of salt until evenly distributed.

   Time: PT5M

2. Prepare Wet Ingredients

   In a separate bowl combine 1 cup melted unsalted butter (cooled to room temperature), 1 large egg, 2 tbsp unsweetened applesauce, 1¼ cups packed brown sugar, ⅓ cup granulated sugar, and 1 tsp vanilla extract. Whisk until smooth and glossy.

   Time: PT7M

3. Combine Wet and Dry

   Gradually add the dry mixture to the wet mixture, stirring with a spatula just until incorporated. Do not over‑mix; the dough should be slightly sticky but manageable.

   Time: PT3M

4. Add Chocolate

   Fold in 4 oz chopped chocolate bar (reserve about ¼ cup) and 1 cup semisweet chocolate chips until evenly distributed.

   Time: PT4M

5. Portion the Dough

   Using a cookie scoop or tablespoon, portion the dough into uniform balls (about 2‑tablespoon size) onto a parchment‑lined baking sheet, spacing them 2 inches apart.

   Time: PT5M

6. Add Topping Chocolate

   Press a small amount of the reserved chocolate chunks onto the top of each cookie ball for extra gooeyness.

   Time: PT2M

7. Bake

   Preheat the oven to 375°F. Bake the cookies for 12 minutes, or until the edges are lightly golden and the centers look set but still soft.

   Time: PT12M

   Temperature: 375°F

8. Cool

   Allow the cookies to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g