Name: Soft and Chewy Brown Butter Chocolate Chip Cookies with Applesauce
Prep time: 15 min
Cook time: 15 min
Ingredients: 120 g salted butter (½ cup, browned); 105 g brown sugar (½ cup packed); 240 g all-purpose flour (2 cups); 150 g semi-sweet chocolate chips (1 cup); 60 ml applesauce (4 tbsp); 60 ml maple syrup (4 tbsp); 2 eggs (room temperature); 10 ml vanilla extract (2 tsp); 3 g baking soda (¾ tsp); 1 g kosher salt (¼ tsp)

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Looking for the best brown butter chocolate chip cookies with applesauce? These soft and chewy cookies are rich, nutty, and packed with gooey chocolate — all without any glaze or complicated steps. By browning the butter and using applesauce instead of extra fat or apple butter, you get bakery-style cookies with crisp edges and tender centers, naturally sweetened with maple syrup. No glaze, no chill time — just a simple, foolproof chocolate chip cookie recipe that delivers rich flavor and perfect texture every time.

This recipe is perfect for weekend baking, holiday trays, or anytime you’re craving a warm, gooey cookie without the fuss.

Why You’ll Love These Cookies

✅ Brown butter magic: Nutty, aromatic, and packed with deep flavor.
✅ Soft with a crisp edge: Just the right amount of chew.
✅ Made without glaze or unnecessary add-ins
✅ Applesauce for softness and natural sweetness
✅ Quick prep, freezer-friendly, and guaranteed crowd-pleaser

Ingredients

120g salted butter (½ cup), browned
105g brown sugar (½ cup packed)
240g all-purpose flour (2 cups)
150g semi-sweet chocolate chips (1 cup)
60ml applesauce (4 tbsp)
60ml maple syrup (4 tbsp)
2 eggs, room temperature
10ml vanilla extract (2 tsp)
3g baking soda (¾ tsp)
1g kosher salt (¼ tsp)

Step-by-Step Instructions

1. Brown the Butter Carefully

Place 120g of salted butter in a small saucepan over medium heat. Let it melt fully, then continue to cook, swirling the pan often. After about 5–8 minutes, the butter will begin to foam and develop golden-brown specks. Once it turns a deep amber color and smells nutty and rich, immediately remove it from the heat to prevent burning.

🔔 Tip: Transfer the browned butter to a heatproof bowl and let it cool completely — either on the counter or in the freezer for 10–15 minutes. This is crucial: if the butter is too hot, it can cook the eggs when mixed, which you want to avoid.

2. Prepare the Cookie Dough

Once the browned butter is cool to the touch, mix it in a large bowl with 105g brown sugar, 60ml maple syrup, and 60ml applesauce. Beat until smooth and slightly fluffy.

Add in the 2 eggs and 10ml vanilla extract, mixing until the batter is creamy.

Sift in the 240g flour, 3g baking soda, and 1g kosher salt. Stir just until the flour is incorporated — don’t overmix.

Fold in 150g semi-sweet chocolate chips with a spatula.

3. Chill the Dough Briefly

For best texture and to make scooping easier, chill the cookie dough in the fridge for 10–15 minutes. This helps firm it up slightly so it holds its shape during baking.

4. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

5. Shape and Space the Cookies

Using a tablespoon or cookie scoop, form dough balls and place them at least 3 inches apart on the lined baking sheet.

6. Bake

Bake for 8-12 minutes. Let the cookies cool completely on the baking sheet. They’ll continue baking slightly as they rest.\

Tips and Tricks for Perfect Results

Cool butter is key: Make sure the browned butter is cool before combining with eggs.
Chilling = better shape: 10–15 minutes in the fridge gives a thicker, more bakery-style cookie.
Use parchment paper for easy release and even baking.
Tap the tray to promote a crinkly texture and thin edges.
No glaze needed: These cookies shine all on their own.

Substitutions and Variations

Gluten-Free Option: Use a 1:1 gluten-free flour blend like King Arthur or Bob’s Red Mill.
Chocolate Swaps: Try dark chocolate chunks, white chocolate chips, or a mix.
Maple-Free?: Substitute honey, but note it will change the flavor.
No applesauce?: Mashed banana or plain Greek yogurt can work, but expect a slight flavor change.

Storage and Freezing

Room Temp: Store in an airtight container for up to 4 days.
Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

Frequently Asked Questions (FAQ)

Do I really need to brown the butter?

Yes — it’s what gives these cookies their deep, caramelized flavor. If you skip it, you’ll lose that nutty richness.

Will I taste the applesauce?

Nope. It simply keeps the cookies moist and tender, with no noticeable apple flavor.

Why chill the dough before scooping?

Chilling helps firm up the dough, so your cookies don’t spread too much in the oven and maintain that thick, chewy texture.

Can I make these vegan?

While this version uses eggs and butter, you could experiment with vegan butter and flax eggs — though texture and flavor will vary.

More Recipes You’ll Love

🍪 Nutella-Stuffed Beignets – Molten chocolate and soft brioche? Yes, please.
🍅 Homemade Tomato Sauce – The perfect savory recipe to pair with your cookies for a cozy meal.
🍝 Spaghetti with Meat Sauce – A hearty pasta dinner before your dessert.
🍫 Easy Decadent Chocolate Desserts – More chocolate indulgence awaits.

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