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Chocolate Chip Cookies

 

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Chocolate Chip Cookies
 

 

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Recipe

Chocolate Chip Cookies

These are my sister-in-law Debbie's absurdly famous cookies. The original version is from Second Helpings, Please by Norene Gilletz and Harriet Nussbaum, and published by Gourmania Inc. The book and recipe are more than 35 years old, but worth digging into the archives for. Debbie usually quadruples the recipe and makes little cookie goodie bags for her friends. It's gotten to the point where she actually serves them to her guests before the meal, because no one can wait till dessert time!

Times

  • Prep Time : 15 min min
  • Ready Time : 15 min

Servings

Ingredients

  • 2/3 cup margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (10-ounce) bag chocolate chips

Directions

Preparation

  1. Preheat oven to 350 degrees F. Liberally grease 2 cookie sheets with non-stick baking spray.
  2. In the bowl of an electric mixer, beat together margarine, sugars, egg and vanilla until smooth and creamy. Set aside.
  3. In a large bowl, whisk together flours, baking soda and salt.
  4. Combine margarine mixture with flour mixture and add chocolate chips; stir until well blended.
  5. Drop 10 heaping tablespoons of cookie batter onto each prepared cookie sheet, about 1-inch apart.
  6. Bake at 350 degrees for 12 minutes or until cookies are firm in the center.
  7. Allow to cool on the cookie sheets before removing with a spatula and serving.

Tips

Whole wheat flour can go rancid very quickly. If possible, store in a sealable plastic bag in the freezer and only keep for about a month after openng. To test whether whole wheat flour has spoiled, sample a little on the tip of your finger. It should not taste sour.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

17 Responses to Chocolate Chip Cookies

  1. I tried this recipe from your book. I don’t know if you are aware of this but I learned a long time ago from a Toll House Recipe that you can pat the batter into a 8 or 9 inch square pan that is greased and bake it for about 20 minutes or until a toothpick inserted in the center comes out clean. You don’t change the temperature to do this. I don’t have the patience many times to shape the cookies or the time. I also used all whole wheat pastry flour and 1 tablespoon of ground flax seeds.

  2. I forgot to mention that I do this for oatmeal cookies and other types of cookie doughs. I make bars from them.

  3. I love this idea Francine. You can also make chocolate chip (or oatmeal or other types of cookie) sticks, by slicing them thinner than you would a bar.

  4. The original is my go to choc chip recipe, but these turn out great too

  5. I made a different variation of this cookie. I used mint chocolate chips, substituted brown rice flour for the whole wheat flour, and then added 1/3 cup oatmeal. The cookies are superb!

    You do not need to grease the pans prior to baking the cookies. They are easily removable with a spatula.

    • wowzers! awesome tweaks – so happy your commented and shared with everyone!

  6. avatar says: michele

    Can I use regular flour instead?

  7. avatar says: Sarbear88

    These cookies came out so awesome. Perfectly soft and with the right amount of crunch around the edges. I need to make another batch, now that I ate half of it! Easy and great recipe!

  8. can i substitute the margarine with 2/3 cup canola oil instead?

    • yes you can my sister in law does it all the time. just use a little less oil so maybe start with 1/2 cup and add more as needed to achieve cookie dough batter consistency.

  9. avatar says: saravero

    Ok, ok. I just tried this recipe (out of your book I am already in love with!) and my home is now filled with a marvelous aroma, like a bakery! I will have to adjust the baking soda (or the proportions of the cookies) as I baked gigantic things.

    Thank you Jamie, I am learning how to cook kosher and your book is just amazing!

    • YAY YAY YAY! Thanks for sharing!!! You can use a tablespoon of batter for a standard size cookie. Happy, happy cooking!

  10. avatar says: kesscool

    Can I make a double or triple recipe and freeze part of the unbaked cookie dough for later baking?I love your recipes!!
    Shelly

    • Hey Shelly – I love that you love my recipes! Yes absolutely I even quadruple this recipe (once I’m baking, I’m baking – know what I mean?) You can freeze it in balls so you don’t have to wait for the batter to defrost before baking (just add 1-2 minutes to baking time)or sometimes I freeze it in a log and then shmush (how’s that for technical_ it into a pan for cookie dough “brownies” or chocolate chip sticks.

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