Make sure to read through all instructions before proceeding.

Preheat the oven to 350° and line a cookie sheet (or two) with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, kitchen salt, and baking powder.

In a larger bowl, mix together butter, applesauce, granulated sugar, and brown sugar.

Incorporate the mixed dry ingredients into the mixed wet ingredients. With a rubber spatula, gently fold the batters together.

If the batter is on the dryer side, such that it won’t hold a mound shape on the cookie sheet, add milk a splash at a time until a sticky consistency is reached.

Add in chocolate chips and fold until incorporated.

With an ice cream scoop or two spoons, form balls 1-1/2 to 2 inches in diameter, spaced evenly on a cookie sheet. Sprinkle a pinch of sea salt on top of each cookie.

Cook for 12–15 minutes, checking at the 12-minute mark. I prefer taking them out when they are cooked along the sides but still somewhat soft in the middle, as they will continue to bake once out of the oven but still on the hot cookie sheet.

Let the cookies sit for a few minutes to cool, then share with your family and friends.