Chocolate Chip Cookies


Adapted from Quick & Kosher by Jamie Geller

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!


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


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.


Yield: 20 cookies

Prep time: 15 minutes / Total time: 27 minutes

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 opening. To test whether whole wheat flour has spoiled, sample a little on the tip of your finger. It should not taste sour.

Recipes: Desserts, Kosher, Parve

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