Caramelized! Applesauce! Chocolate! Chip! Cookies!
Coarse salt, for finishingIn a medium enamel pot over medium-high heat, cook the applesauce, stirring occasionally at first, then more frequently as the moisture evaporates and the applesauce thickens. As it reduces, scrape down the sides and bottom of the pot with a rubber spatula to prevent scorching. Small bits of applesauce will start browning on the sides and bottom.
Add the granulated and brown sugar to the bowl with browned butter. Using a hand mixer or the paddle attachment on a stand mixer, cream the butter and sugars. Start on low and increase the speed to high, beating for 1½ minutes. Scrape down the sides of the bowl with a rubber spatula. Beat for another 1½ minutes and scrape again. The butter and sugars should be fully incorporated, light in color, and fluffy.
Arrange racks in the upper and lower thirds of the oven; heat the oven to 400°F. Let the dough temper for 15 to 20 minutes. Using a ⅓ cup measure, scoop and portion the dough, arranging them at least 4 inches apart on 2 parchment-lined baking sheets. Place a few chocolate chips or chunks on the top of each cookie.
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