Apple Pie Cookies
Everything you love about an apple pie in a soft, bite size cookie.
I love October. But today I won’t bore you with yet another fall rambling. A large banner on my calendar cuts through this week. It means no school. Draw the conclusion.
Usually we don’t travel during the week-long breaks as our longer breaks are full out. Winter is spent in India while summer is dedicated to internships and fun programs. But my mom and I had the opportunity to visit Istanbul- dad has some work stuff here. I’m more of an at-home person and the idea of Istanbul alone probably wouldn’t lure me (mom on the other hand is all about going to a new place), but even I can’t resist the luxury of a good hotel- that’s my idea of a real vacation.
Our hotel sits on the Bosphorus so during the day we can see the Asian side of Turkey, separated by a gleaming body of water. Mom was like, “I love being surrounded by a body of water!” and I’m like, “the human body is 90% water so you’re technically a body of water”. So Pun-ny. Get it?
Have you ever been to Istanbul? What was your favorite part? I can’t pick. It’s a cool place with some downright delicious food.
Today’s recipe is not Middle Eastern- there’s no point toying with the perfection of dishes found here. But this here, is another example of perfection.
Soft apple pie cookies studded with white chocolate chips. I posted the video around a week and a half ago and I apologise for not getting the recipe up sooner. It’s been a little busy! These are everything you love about apple pie, but in a cookie. Super easy to put together and no doubt, the bomb-dot-com (do people still say that?).
DO refrigerate the dough, it makes forming balls a lot easier, and DO freeze the balls afterwards as they maintain a slightly thick and perfectly formed shape. Otherwise you’ll end up with flatter cookies, that still taste yummy.
DO NOT over bake, unless you want a crispier cookie.
DO roll the cookies in a little extra cinnamon sugar, though this is optional. Rolling the cookie dough in cinnamon sugar results in a crisp, caramelised exterior with a burst of cinnamon. It’s worth it- trust me.
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cornstarch
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup (1 1/2 sticks) softened butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar (I know I said 1/2 in the video, which is fine if you want a sweeter cookie. If I add white chocolate I usually go with 1/4 cup instead of 1/2)
- 1 egg
- 2 tsp vanilla extract
- 1 medium sized apple, peeled and diced into 1 cm cubes (should amount to roughly 1 cup, but I say the more the better, but keep it under 1 3/4 cups)
- 1 cup white chocolate chunks or chips
- Cinnamon sugar for rolling (mix 1 – 1 1/2 tsp cinnamon with 1/2 cup granulated sugar)
- In a bowl, whisk together all the dry ingredients (the first 6 ingredients listed) and set aside.
- In another bowl, cream the butter with the sugars until light and fluffy.
- Add in the egg and vanilla and continue to beat until well- incorporated.
- Stir in the dry ingredients until everything is blended. It should be quite thick.
- Fold in the apple chunks and 3/4 of the white chocolate bits.
- Cover the bowl with cling wrap and pop in the refrigerator for 1 hour or overnight.
- Preheat the oven to 350 F or 180 C.
- Scoop the dough into 1 – 1 1/2 sized balls (the longer you chill the easier the dough is to work with) and roll in the cinnamon sugar until coated. Freeze for around 15-20 minutes before baking, or until firm.
- To bake, place the balls about 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 8-9 minutes or until the edges are golden brown and the center is slightly puffy.
- Immediately when the cookies come out of the oven, place 2-3 chocolate chips (from the remaining 1/4 cup) into each cookie. The cookies should be soft enough and warm so that the chips begin to melt and stick.
- Cool completely before serving.