The apple and chocolate chip cookies are delicious treats, super soft, perfect for any occasion. They are prepared in no time, without using an electric mixer, or rolling pins, cookie cutters or a rolling pin.
They can indeed be called spoon cookies! Once the dough is ready, it will have such a soft and sticky consistency that you will need two spoons to proceed!
Once baked, they will have the consistency of a soft cake filled with fresh fruit, while their appearance resembles a large and delicious cookie.
The super soft apple cookies are made with simple ingredients that we surely have at home. Eggs, sugar, flour and baking powder, fruit (in this case, the apples), butter, and chocolate. To flavor the dough, you can use lemon zest or lime, orange zest or mandarins, vanilla, almond or Rum flavor, cinnamon powder, etc.
Additionally, those who prefer can make these cookies using vegetable margarine instead of butter. I personally tested it, and they are delicious in both versions. However, I recommend choosing high-quality butter or margarine.
For a LACTOSE-FREE version, we can use lactose-free butter. While instead of all-purpose flour, rice flour can be used for a GLUTEN-FREE version (read the quantities at the end).
In ten minutes, the dough is ready, and in about twenty minutes, the cookies are baked! The wonderful aroma that fills the kitchen when you open the oven is indescribable!
The beauty of these apple cookies is that they can be customized in countless ways, using the fruit we like the most. I have already tried the simple version with only apples, the one with apples and walnuts, with pears and chocolate chips, and with strawberries, all fabulous!
They can also be enriched with chocolate chips as I did in this case, or dried fruits like walnuts, almonds, or hazelnuts.
The super soft apple cookies are excellent not only for breakfast but also for a healthy and wholesome snack, even for the little ones so they can have fruit!
And if you feel the need for something sweet at the end of the meal, these cookies are a real treat!
They stay soft for days, just cover them so they don’t dry out. At the end of the recipe, I also explain how to freeze them.
Before we start, here are some other delicious suggestions to make your morning beautifully insane!
Make sure to read all the way through; you will find useful tips for executing this recipe and a little gift for you 🩷
Let me know in the comments if you will try these cookies ❣️
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10 to 20 pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.5 oz butter (or margarine, at room temperature)
- 2/3 cup sugar (white or brown)
- 1 pinch salt
- 1 tsp ground cinnamon (or lemon zest, orange zest, lime, vanilla bean, desired flavors)
- 1 egg (medium whole)
- 1 egg yolk
- 1 oz cornstarch (or potato starch. If not available, use only flour for a total of 1 ¾ cups)
- 1 1/2 cup all-purpose flour
- 1 apple (weight without peel 7 oz)
- 2 oz dark chocolate chips (or milk chocolate)
- 2 tsps baking powder
Tools
- Bowl
- Spatula
- 2 Spoons
- Baking tray
- Parchment paper
Steps
In a bowl, add softened butter (or if you prefer, vegetable margarine) and sugar.
Flavor with a teaspoon of ground cinnamon or lemon or orange zest.
Add a pinch of salt and mix with a simple spatula until you get a nice cream.
Break a medium whole egg and one egg yolk inside (keep the egg white in the fridge because you can reuse it for other preparations).
Mix well until the eggs are absorbed, and don’t worry if it seems like they aren’t binding together initially, it’s normal!
At this point, incorporate the baking powder, potato starch, and flour using a sieve.
Mix well with a spatula until you get a soft and homogeneous mixture.
If you don’t have potato starch, you can replace it with cornstarch or, in its absence, use only flour for a total of 1 ¾ cups.
We’re almost there! Wash an apple well, peel it, and cut it into small chunks of equal size.
Add all the apple chunks to the dough and add the dark chocolate chips, or milk chocolate if you prefer.
Mix well until you get a very soft and sticky dough that you can’t work with your hands but necessarily with two spoons.
Take a baking tray, drop a few drops of water on the bottom, and spread a sheet of parchment paper on top. It will adhere perfectly thanks to the water without wasting oil or butter.
Before placing the dough on the tray, I make this clarification.
If you aesthetically prefer smaller cookies with a more regular shape, I absolutely recommend using paper liners to put the dough in.
Muffin liners will be fine, and if you have silicone ones, that’s fine too!
If you don’t mind this spread shape that makes them look like cookies, proceed as I did!
Moreover, the number of cookies you can get is certainly variable based on how much dough you take to form each piece!
In this case, being particularly large, I got 9 pieces, but if you use paper liners, you can even get more than 20.
Take some dough with a spoon and let it fall onto the lined tray, forming a heap. You will need to help yourself with the other spoon.
Unless you place the dough in liners or silicone molds, they will spread during baking, so leave some space between heaps.
If you can’t fit all the dough on the tray, don’t worry; once baked, you can make a second batch!
Bake in a preheated static oven at 338°F (or fan oven at 320°F) for ABOUT 20-25 minutes.
If you prefer, you can also bake the cookies in an air fryer, choose the oven or dessert mode according to your model, 302°F for about 20 minutes.
As soon as they start to slightly color, take the cookies out after doing a toothpick test.
If they are cooked, let them cool without touching because they are very delicate and might break.
Once cooled, you can enjoy the goodness of this soft apple cookie, fragrant genuine, and so delicious!
I hope you feel like trying them! Let me know if you do! Until next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
How long do these cookies last?
They stay soft for several days, in fact, the more days pass, the softer they seem, provided they are stored correctly. They should not be left uncovered because they dry out. Just place them on a tray and cover with a suitable dome. Or in an airtight container.
Can I freeze the soft apple cookies?
Of course! I usually prepare breakfast for the entire week and store it in the freezer to avoid unnecessary waste. In this case, you can portion the cookies using multiple food bags or put them in a container with a lid. For practicality, I recommend separating one layer of cookies from another with a bit of parchment paper so they don’t stick together, and it will be easier to thaw only the amount needed.
Can I enrich the apple cookies with raisins?
Surely! These apple cookies can be enhanced with raisins. However, they should first be soaked for about ten minutes in cold water (or in Rum, which pairs wonderfully with the other ingredients). Then they need to be well squeezed and added to the dough. The amount of raisins to use is 2 oz.
Can I replace butter with vegetable margarine?
Yes, the amount remains the same.
Can I use seed oil instead of butter?
If you want, yes, but having only tested these cookies with butter, I cannot say how the final texture changes. Alternatively, we can replace the butter with 4.4 oz of seed oil (better to avoid olive oil to not weigh down the final taste). Here is my butter/oil conversion chart that might be useful on other occasions
Can I add some dried fruits to the dough?
Sure! You can enrich these cookies in countless ways! For example, with the dried fruits you prefer (almonds, walnuts, hazelnuts, pine nuts). The amount to use is 1.8 oz.
Can I omit the chocolate chips?
Absolutely yes, you can not use them without worrying about making other changes because all other ingredients remain unchanged.
For a gluten-free version, can I use rice flour and in what amount?
Certainly. The amount of rice flour will be 5.3 oz while that of potato starch (or cornstarch) will be 2.1 oz.
