Ever have one of those days where everything you attempt ends up in the trash can? I literally had one of those days this weekend. I tried two new kinds of muffins, and they both failed miserably. One was completely tasteless, and the other refused to bake – 45 minutes later and they were still little balls of mush in the muffin tin. Fine. Be that way.
Not to be done in by my kitchen that day, I charged ahead and decided at least I could make some of my old standby chocolate chip cookies. They have never failed me. Then somehow I found myself adapting the recipe. I added some applesauce (those stupid muffins used up most of my eggs), added in some cinnamon and pecans, and found myself with a slightly fall-ish version of my favorite chocolate chip cookie! I love these cookies! They are so soft and chewy, even three days later they are perfectly soft. (secret, its the melted butter that does it!)
Soft and Chewy Chocolate Chip Cookies (Adapted from the America’s Test Kitchen Family Cookbook)
3 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
16 tablespoons (2 sticks) unsalted butter, melted and cooled
1 1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 cup applesauce
1 tbsp vanilla extract
1 (12 ounce) bag chocolate chips
3/4 cup chopped pecans
Preheat the oven to 325 degrees.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, beat together the butter and sugars until combined.
Beat in the eggs, applesauce, and vanilla until combined.
Reduce the mixer speed to low and add in the flour mixture until well combined.
Add in the chocolate chips and pecans.
Using a scoop or spoon, place rolls of dough onto the cookie sheet, about 2.5 inches apart.
Bake 17-20 minutes, or until the edges are golden and the center is soft and puffy.
Let the cookies cool slightly before removing them from the cookie sheet, and then cool completely on a wire rack.