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.

Tinkering with  Chocolate Chip Cookies:

  • Watching your gluten or avoiding it altogether? No problem using the gluten-free flour of your choice, in the same proportions.
  • Watching your sugar? Ha, here I can totally relate. Take out the white sugar and the brown sugar, and use 1 1/2 cups erythritol.
  • Can’t have the optional nuts? Pumpkin seeds or sunflower seeds will do beautifully.

A good cookie sheet makes a huge difference!

You will immediately see that difference in the finished cookies! The heavier the better, as a heavy cookie 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!

Only the best quality Chocolate Chips will do!

Simple guide to buying good chocolate chips: If the ingredient list start with sugar, chances are it is not a premium brand. You want more cocoa than sugar in your chips! At the very least, you should have 45% cocoa in your chips. A good brand will always list the percentage cocoa.

Do not bake’em a second more than instructed!

Take them out the moment the instructed baking time is up. The residual heat will finish baking them. Remember we want these beauties nice and soft! And if crunchy cookies are what you crave, then enjoy my delicious oatmeal cookies, with all the fixins’!

Afraid of having Chocolate Chip Cookies at home?

I know the feeling! Well I am here to tell you they freeze beautifully, so eat some and freeze the rest. Take them out as the attack of the munchies strikes; cookies never freeze completely so you can enjoy them right after you take them out of the freezer!

Ingredients

  • 2 eggs (only if you can’t have eggs: 2 tablespoons flax meal mixed with 1/3 cup warm water)
  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • ¾ cup plus 2 tablespoons vegetable 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 chocolate chips, best quality (I love the new brand, California Gourmet Vegan Chocolate Chips)
  • ½ chopped walnuts or pecans, optional

Instructions

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.

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?

    Reply
    • 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?

    Reply
    • 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.

    Thanks!

    Reply
    • 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?

    Reply
  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!

    Reply
    • 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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