Chocolate Chip Cookies
I grew up in a home in which Chocolate Chip Cookies were favored. In fact, my grandparents used to call them "Donny Cookies" because my father Don Katz loved them so much. So it shouldn't be a surprise that rarely did a week go by in our home when the kids were growing up when we didn't have these cookies in our freezer. My kids friends would even ask for them specifically. My kids thought they tasted best when they were dunked in milk.
Prep Time: 10 m
Cook Time: 10 m
Yield: 36-40 cookies
Course: Dessert
Occasion: Shabbat
Skill: Easy
Ingredients
- 2 eggs
- 1/2 cup white sugar
- 1 cup dark brown sugar, packed
- 3/4 cup plus 2 tablespoons vegetable oil
- 2 1/2 cups self-rising flour
- 1/8 teaspoon salt
- 1 tablespoon vanilla
- 1 1/2 cups best-quality dairy-free chocolate chips (the smaller the better)
NOTE:
- You can add a bit less white sugar for less sweet and more doughy cookies.
Instructions
- Preheat the oven to 375°F (190°C)
- In an electric mixer, mix eggs, sugars and oil together until very well blended.
- In a separate bowl, mix flour, baking powder, baking soda and salt.
- Slowly add the dry ingredients to the mixing bowl - also add vanilla and chocolate at this stage - and mix gently until just blended (you don't want to overbeat the flour),
- Line cookie sheets with parchment paper. Place teaspoons of the dough on the paper.
- Bake for 8-10 minutes, until just starting to brown and firm-up.
- Remove from the oven and let sit on the cookie sheet to firm-up more.
- Remove to a wire rack to cool.
NOTE:
- For crisper-on-the-outside, softer-on-the-inside cookies, refrigerate the dough for hours to overnight before baking
- You can keep this dough in the freezer and make fresh cookies when you want.
- These cookies freeze well. You can eat them frozen or defrost before eating.