Milk & Cookies Friday: Puffed-up Chocolate Chip Cookies

I thought it would be fun to start a Milk & Cookies Friday on my blog.  Cookies and bars are my favorite baked goods to make, other than yeast and quick breads. And I'm adding (chocolate) milk because I'm a huge fan of milk, yogurt, ice cream and cheese. And I always enjoy visiting dairy farms across the state. 

I'd like to share one of my favorite cookie recipes.  It's a very unconventional recipe for a favorite cookie: Puffed-up Chocolate Chip Cookies.  I found this recipe years ago from Cooking Light magazine.  I love recipes for healthy sweets, and this one delivers.  Applesauce replaces shortening in the cookie recipe.  As a result, each cookies is only 78 calories! But the magazine stresses that the applesauce must be strained first to remove some of its liquid.

My husband adores these cookies, even though they don't have the same texture as a traditional chocolate chip cookie.  These cookes are very soft, and the fruity flavor of the applesauce really makes the chocolate chips "pop".

Give these Puffed-Up Chocolate Cookies a try if you're looking for a healthier way to tame your chocolate cravings.


Puffed-Up Chocolate Chip Cookies

• 1-1/4 C. flour
• 1-1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/4 c. applesauce
• 1 C. packed brown sugar
• 1/4 C. butter, softened
• 1 Tbl. vanilla extract
• 1 large egg
• 1 C. semisweet chocolate chips
• Cooking spray

Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt in a small bowl. Stir well with a whisk.

Spoon applesauce into a fine sieve over a bowl; let stand 15 mintues. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies form pan; cool on wire racks. Yield: 3 dozen.