recipe + photography KATE SHAFFER


Chocolate Chunk Apple Spice Cookies

You might have sworn off any more chocolate chip cookie recipes, but these crackly-topped apple-and-molasses-spiked morsels are meant to break your resolve. I like to use roughly chopped chocolate rather than chocolate chips because I like the excitement of finding both big and small pieces of melty chocolate in a warm cookie.

And, bonus … They are effortlessly vegan, with no weird ingredients!

Makes 24 cookies

4 ounces coconut oil
3/4 cups granulated sugar
1/4 cup molasses
3 ounces unsweetened applesauce
2 cups flour
1 teaspoon sea salt
1 1/8 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup roughly chopped bittersweet chocolate

Heat oven to 350°F.

In a stand mixer, cream together the coconut oil, sugar, molasses, and applesauce.

In a medium-size bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Beat the dry ingredients into the sugar mixture, mixing until thoroughly combined. Mix in the chopped chocolate.

Pour a layer of sugar, about ¼-inch deep, into a round cake pan. Roll the dough into 2-tablespoon-sized balls, and then roll in the sugar. Place the sugared dough balls about 2 inches apart, on two parchment lined sheet pans (12 cookies per pan).

Bake for 12-18 minutes, rotating the pans once during baking. Remove the pans from the oven and cool the cookies slightly before serving. 

I love these with strong black coffee, or hot apple cider.

Tip: For more assertive apple flavor, replace the molasses with boiled cider. Boiled cider is a syrup made by reducing apple cider by evaporation. It has an intense apple flavor, with deep molasses undertones. I purchase mine directly from Wood's Cider Mill in Vermont. 

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