chocolate chip cookies

My Famous Chocolate Chip Cookies Recipe

My chocolate chip cookies recipe is in all my cookbooks.

I can never make enough of these; and apparently, neither can thousands and thousands of people. You would think I would get tired of them. Absolutely not!

Besides high-quality ingredients, the secret of good chocolate chip cookies is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.

Gluten-Free Chocolate Chip Cookies:

No problem using gluten-free flour!

A good cookie sheet makes a difference too

The heavier the better, as a heavy sheet will distribute the heat evenly and gradually. Do not expect the same wonderful results with disposable foil cookie sheets.

These chocolate chip cookies have recently won Best Recipe award in a health and nutrition site called Health Castle. Upon reading this, my friend Eve wrote me: “May your delicious cookies—we can attest to how delicious they are—melt in the mouths of millions with nary a hint on the hips!” Amen!

Recently, the Jewish Book Council invited me to write a few stories on their blog: one of them was on my CCC: You might enjoy reading it!

I have recently made a major tweak!

My updated chocolate chip cookies: reduced sugar. And it works! It allows us to enjoy them more often, with no guilt. I reduced the sugar gradually. In my book, it lists 1 cup brown sugar or sucanat plus 1/2 cup white sugar. In subsequent updates, I dropped the white sugar altogether.

Chocolate chip cookies usually err on the sweet side, and even I love them, I almost never got near them, and was reticent about tempering with the sugar. But now I see it works perfectly, and I (and you) can finally enjoy them more often without too much guilt.

Just one added very easy step

Here is what you must do with reduced-sugar cookies: Flatten them before baking!


  • 2 eggs (if you can't have eggs: 2 tablespoons flax meal mixed with 1/3 cup warm water)
  • 2/3 cup coconut sugar (or 1/3 coconut sugar and 1/4 cup stevia or truvia)
  • 1 cup coconut oil or extra light olive oil
  • 1 tablespoon vanilla extract
  • 2½ cups flour: all-purpose, whole wheat pastry, spelt (gluten-free—any GF flour, such as brown rice flour)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semisweet or bittersweet chocolate chips, best quality
  • ½ chopped nuts, optional


Preheat the oven to 375ºF.

Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy. Add the oil and vanilla and mix in thoroughly. Add the flour, baking powder, baking soda, and salt and pulse (or mix at low speed) until just combined. Fold in the chips and nuts (if using) with a spoon. Drop the cookies in heaping teaspoonfuls onto a cookie sheet lined with parchment paper, 1 inch apart. Flatten them with your hand.

Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them longer, or they will harden. Bake only one tray at a time. Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together.

Yield: Makes about 4 dozen.

15 replies
    • Lévana
      Lévana says:

      Debbie that’s right. I took it out altogether. It gives me great CCC, and not overly sweet. I was able to get away with taking it out, and still get, beside delicious cookies, good looking cookies, with the trademark cracks all over.

  1. Ariela
    Ariela says:

    I made these cookies using rice flour. I thought rice flour is sweeter than oat flour but for some reason the cookies came out bitter. Can the flour be bad? Is oat flour usually bitter and does it depend on the company?

    • Lévana
      Lévana says:

      Ariella, yikes! Just be clear: You used rice flour, right? It is possible that your flour was too old and turned somewhat rancid on you. Good idea in general to smell the flour to make sure it smells clean and fresh. If you think you might not use your flour too soon, store it in the freezer. I have made cookies with oat flour a number of times, and they come out delicious!

  2. Dina
    Dina says:

    I noticed that your recipe online, and the one in your cook book that i have, differ in the amounts of sugars. Here you list 1/4 c less white and 1/4 c more brown. Is there a reason for the difference? Also what is sucanat?

    • Lévana
      Lévana says:

      Dina Sucanat is a natural Sugar. Short for Sugar Cane Natural. I am always striving to make desserts as good as they can possibly get with less sugar. the less sugar the better.

  3. Chana
    Chana says:

    Hi Levana,

    I make your delicious cookies often and I wanted to send some to my sister who is overseas in israel. Is it best to freeze the cookie dough before baking or bake the cookies and then freeze them?

    This is assuming that freezing them with keep them the most fresh.


    • Lévana
      Lévana says:

      Chana I always hear this with pleasure. Can’t tell you how many people make my CCC. Make the cookies, all the way. Keep them sealed and frozen till travel time, then take them with you! Your sister’s gonna love you even more!

    • Lévana
      Lévana says:

      Huh? I don’t understand. It is exactly as listed: 3/4 cup + 2 tablespoons oil! that’s the total amount of oil

  4. Elisheva
    Elisheva says:

    I’m in the middle of baking the gluten free version (with brown rice flour) right now – after 10 minutes they seemed almost liquidy to the touch – does that make sense?

  5. D Weill
    D Weill says:

    I never thought I would find a gluten-free chocolate chip cookie that tasted so delicious. It put surprised smiles on the faces of family and friends… And of course on mine. Thank you!

    • Lévana
      Lévana says:

      Way to go:-)))) you’ll be really delighted when my cookbook comes out: there are more than 200 GF recipes! I’m giving you a signed copy: duh! Have a great Purim! Xoxo

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