Chocolate Chip Cookies

METHOD

1. Melt Half butter on lowest temperature until 3/4 of the way melted, and allow the butter to slowly cool to room temperature.

2. Paddle room temperature butter on low speed until no lumps. Add melted and cooled butter, and paddle until combined.

3. Add sugars and vanilla extract, and mix on lowest speed until incorporated.

4. Add applesauce, and mix until incorporated. It is normal for the mixture to look broken at this point. Make sure to scrape the sides of the bowl before next step.

5. Add in drys, and mix until 3/4 of the way combined.

6. Add in whole feves, and mix until everything is incorporated.

7. Scoop into 80g-85g balls, and chill overnight before baking.

BAKE

• Sprinkle with Maldon salt before baking.

• 325°F High Fan 11 minutes total, rotate at 9 minutes.

NOTES

• If the melted butter is warm when using, the cookie dough will be very soft at the end,

  and hard to scoop. Allow the melted butter to cool completely before using.

• You can mix on high speed to incorporate melted and room temp butters.

• Keep the applesauce cold before mixing - this will help to firm up the dough so that it is easier to scoop.