Chocolate Chip Cookies
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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
- Preheat oven to 350 degrees F. Liberally grease 2 cookie sheets with non-stick baking spray.
- In the bowl of an electric mixer, beat together margarine, sugars, egg and vanilla until smooth and creamy. Set aside.
- In a large bowl, whisk together flours, baking soda and salt.
- Combine margarine mixture with flour mixture and add chocolate chips; stir until well blended.
- Drop 10 heaping tablespoons of cookie batter onto each prepared cookie sheet, about 1-inch apart.
- Bake at 350 degrees for 12 minutes or until cookies are firm in the center.
- 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
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Pareve , Desserts , Shabbat, Sukkot , 15-minute Prep , Make Ahead , Kid Friendly, Picnic, Vegetarian , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.
I forgot to mention that I do this for oatmeal cookies and other types of cookie doughs. I make bars from them.
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.
The original is my go to choc chip recipe, but these turn out great too
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.