Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Melt the milk chocolate: Break the Milk Compound Chocolate Slab into small pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add applesauce and vanilla: Mix in the unsweetened applesauce and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in melted milk chocolate and chocolate chips: Gently fold in the melted milk chocolate and milk chocolate chips until evenly distributed throughout the cookie dough.
Form cookie dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look slightly underbaked, but they will continue to set as they cool.
Cool and serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy: Once cooled, serve and enjoy these delicious Eggless Milk Chocolate Chip Cookies with a glass of milk or your favorite hot beverage!
