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!
Chocolate Chip Cookies
Servings
20 Servings
Ingredients
- 2/3 cup vegan butter 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
Instructions
- 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
This is common and resolved by adding just a little more flour. Try 1/4 cup more.
That is strange, maybe your baking soda wasn’t good, I don’t think the chocolate chips should cause them to be flat.
I tried these using the exact measurements and times. The family loved it, however, they kept deflating with the chocolate chips sitting at the top (flat as a pancake). Do you have any suggestions on how to keep them fluffy?
Thank you! I brought 2 dozen to one of my classes and they were gone within 5 minutes XD
YAYEEEEE!
Hey Maggie! No such thing as a “dumb” question. The butter and milk prob made these cookies BEYOND YUM! and YES they are still kosher. What changes is their designation from “pareve” meaning “non-dairy” chocolate chip cookies to “dairy” chocolate chip cookies. This is of significance in a kosher kitchen/home because we don’t mix dairy and non dairy foods in the same sitting/meal and in fact after eating meat we wait between 1-6 hours (depending on lineage and customs) before consuming dairy products. So simply put in a kosher house if you are having steak for dinner you can’t serve these cookies for dessert 🙂
I have a dumb question: Is it still kosher if use milk in it? I used butter instead of margarine and replaced the egg with milk, and used rice flour instead of whole wheat.
Thanks Amy for commenting, I am so happy you liked this recipe!
they were amazing crunhy on the outside chewy on the inside i added lots of chocolate chips which tasted yummy my batch only made 16 which was a good amount
WOOPS! Yield is 20 cookies – will fix/add that! Thanks for noticing/asking.
How many servings does this make? They look yummy!
reg WW is just fine – enJOY!
Do I need to use pastry flour or can I just use regular whole wheat flour?
Thanks
YAYEEEEEEEEEEE! So happy you like. I just made the recipe x 6!!!! They freeze amazingly well. My Hubby (and the kids and I!!!) inhale them too!
Excellent recipe. I just made these – they are still warm from the oven. My husband inhaled four of them. I made a double batch and put half in the freezer. Husband is begging me to make another dozen tomorrow. Thanks for a recipe that works!
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.
Can I make a double or triple recipe and freeze part of the unbaked cookie dough for later baking?I love your recipes!!
Shelly
YAY YAY YAY! Thanks for sharing!!! You can use a tablespoon of batter for a standard size cookie. Happy, happy cooking!
wowzers! awesome tweaks – so happy your commented and shared with everyone!
YAY thanks for sharing!
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!
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.
can i substitute the margarine with 2/3 cup canola oil instead?
oh yay!!! so happy – we love them!
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!
Sure I do it all the time 🙂
Can I use regular flour instead?
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.
The original is my go to choc chip recipe, but these turn out great too
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.
I forgot to mention that I do this for oatmeal cookies and other types of cookie doughs. I make bars from them.
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.