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Floating Chocolate Chip Applesauce Cookies

These floating chocolate chip applesauce cookies are the same cookies my grandma would make us when we were kids. Every year when we would come to visit, she would load up her McCoy green jug cookie jar so we always knew where to find them. She didn’t call them floating, but that is the best way I know how to describe their texture and how you feel when you eat them. They are moist, spongy and chocolatey without being too rich. It was always a fight to the death for the last one!

Course Cookies, Dessert
Cuisine American
Keyword chocolate chip cookies, grandma's cookies, soft chocolate chip cookies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 dozen cookies
Author JaimieListens.com


Wet Ingredients:

  • 1 C Shortening
  • 1 C Sugar
  • ¾ C Brown Sugar Packed and leveled
  • 3 Eggs
  • 1 tsp Vanilla
  • 2 TBSP Milk
  • 2 C Applesauce

Dry Ingredients:

  • 5 C All-purpose flour Gently packed and leveled
  • 1 ½ tsp Cinnamon
  • 1 ½ tsp Nutmeg
  • 1 ½ tsp Cloves
  • 1 ½ tsp Baking soda

Additional Ingredients:

  • 12 ounces Package semi-sweet chocolate chips


  1. Measure flour, cinnamon, nutmeg, cloves and the baking soda into a separate bowl. Mix well until incorporated. Cream together shortening, sugar and brown sugar in a large bowl. Add eggs, milk and applesauce and mix with a hand mixer until incorporated. Stir vanilla into wet mixture last. Add flour to wet mix and stir until evenly moistened. Do not over mix. Fold in chocolate chips.
  2. Place 1 to 2 TBSP of cookie dough on a baking sheet about two inches apart. Bake in a preheated 350 degree Fahrenheit oven for 10-17 minutes.

  3. Cook times vary with ovens, so you want to watch for browning on the pokey corners of the cookies. These cookies stay fatter and puffier than regular chocolate chip cookies, so they won’t look all the way done. The bottoms should be light golden brown when done.

  4. After cooling, store in an air-tight container. Makes about 3 dozen cookies!