Preheat your oven to 300F and get out a large non-stick baking sheet.

In a small mixing bowl, whisk together your flour, baking soda, and salt. Then, set this aside.

In a large mixing bowl, add your brown and white sugars and use an electric mixer on a low speed to combine them. Then, add the butter and mix on a medium speed, stopping to scrape down the sides as needed with a rubber spatula. Add the apple sauce, water, and vanilla. Continue mixing until everything is light and somewhat airy.

Now, stop to scrape the sides down with your rubber spatula and add the flour / baking soda / salt mix. Continue mixing until everything is totally combined.

Remove your electric mixer and fold in the chocolate chips with a rubber spatula or large wooden spoon. Now you have your cookie dough!

Drop your cookies onto an ungreased (non-stick) cookie sheet one at a time. We use about a heaping 1/2 Tbsp of dough per cookie which yields about 2 dozen. Whatever size you’re using, make sure you leave about 1-2 inches between each cookie on the baking sheet.

Finally, bake your cookies for 17-19 minutes at 300F. Stay closer to 17 minutes for the best chewy cookie results. When done baking, allow them to cool for at least 5 minutes on a wire rack before eating and enjoy!

Leftovers can be stored in an air-tight container on the counter for up to one week, in the fridge for up to 2 weeks, or the freezer for at least 2 months.