Soft and Chewy Chocolate Chip Cookies

Craving a chocolate chip cookie but one with a little less sugar than more traditional versions, I came up with this recipe that includes chunks of fine dark chocolate. It's a snap to whip up a batch, and though I have multiple recipes for this classic, ever-popular cookie, this recipe is now one of my favorites. Applesauce is used here in place of eggs. Chewy and soft, these cookies will keep in a well-sealed container for up to a week.

Soft and Chewy Chocolate Chip Cookies

Recipe by Lisa Turner
Published on February 25, 2026

Easy, soft and chewy chocolate chips with just the right amount of sweetness

Preparation: 12 minutes
Cooking time: 13 minutes

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Ingredients:

1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown or coconut sugar
1/4 cup granulated cane sugar
1 1/2 teaspoons pure vanilla
3 tablespoons unsweetened apple sauce
1 1/2 cups spelt or unbleached white flour
1 1/2 teaspoons cornstarch or arrowroot starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt + more for sprinkling
2/3 cup dark chocolate, cut into small pieces

Instructions:

In a large bowl, beat the butter with an electric hand mixer for a few minutes. Add the sugars and vanilla, and beat for another few minutes. Add the applesauce and beat for another minute.
In a medium bowl, whisk together the flour, cornstarch or arrowroot starch, baking powder, baking soda, and sea salt. Transfer to the moist ingredients and beat for another minute, until just incorporated. Fold in the chocolate chunks. Cover the bowl and refrigerate for 30 minutes or longer.
Preheat an oven to 350°F and line a baking sheet with parchment paper. Scoop out a heaping tablespoon of dough, roll into a ball, slightly flatten, and place on the prepared baking sheet. Repeat with remaining dough, leaving roughly 2 inches between each cookie as they will spread in the oven. Sprinkle each cookie with a pinch of sea salt.
Bake for 13 to 16 minutes or until slightly browned on the edges. Remove from the oven, let sit on the baking sheet for 5 minutes, and then transfer to a wire rack to cool.
Leftovers keep well in a covered container for a few days, and can be frozen for longer storage.

Makes 12 to 14 cookies