Using prune-apple puree in place of butter gives chocolate chip cookies an addictive chewy quality while also making them dairy-free. In place of 113 g / 1/2 cup butter, this recipe uses 60 ml / 1/4 cup of prune-apple puree.
Yield: 24 cookies
200 g / 1 cup pitted prunes
35 g / 1/2 cup packed dried unsweetened apple slices
Chocolate Chip Cookies
140 g / 1 cup all-purpose flour
4 g / 1 teaspoon kosher salt
2 g / 1/2 teaspoon baking powder
2 g / 1/2 teaspoon baking soda
60 g / 1/4 cup Prune/Apple Puree
100 g / 1/2 cup granulated sugar
95 g / 1/2 cup brown sugar
1 large egg
5 g / 1 teaspoon pure vanilla extract
115 g / 2/3 cup chocolate chips
Pinch sea salt flakes (optional)
To make the puree: Put the prunes and apple slices in a heat-proof bowl. Pour just-boiled water over the dried fruit (about 2 cups of water) and soak for at least 5 minutes or up to 20. Drain.
In a food processor or blender, puree the dried fruit until evenly blended, 1 to 2 minutes. Scrape down the sides and continue to blend for another minute or until the apple pieces are finely ground. With the processor running, drizzle in ½ cup [113 ml] water. Blend for 3 minutes or until the dried fruit is smooth, with no large pieces remaining. Drizzle in a scant ½ cup more water and blend until smooth. Transfer to a jar or other storage container. The puree makes about 360 g [1 1/2 cups] and keeps for 1 month, refrigerated. You will only need 1/4 cup to make the cookies.
To make the cookie dough: In a bowl, whisk together the flour, salt, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, cream the puree and sugars and until the mixture is aerated and pale in color, 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula.
On medium speed, briefly mix the egg and vanilla into the butter mixture. Add the dry ingredients all at once and mix on low speed briefly, about 30 seconds. Add the chocolate chips and mix briefly. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand. Cover the dough and refrigerate for 2 hours or up to 3 days.
Preheat a convection oven to 325F [165C] or a conventional oven to 350F [180C]. Line 2 sheet pans with parchment paper. Using a 20g [3/4-oz] ice cream scoop, portion the dough into 12 mounds for each pan. The dough will be soft and tacky even after it’s chilled; periodically rinse off the scoop to alleviate stickiness. Sprinkle a little sea salt on top of each cookie.
Bake 1 pan at a time for 10 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, 2 to 3 minutes more using convection and 5 to 7 minutes more in a conventional oven. Let cool on the pan. The base of the cookies may stick to the paper when the cookies are hot. When room temperature, the cookies will peel off from the paper.