|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you want to make kosher dairy-free chocolate chip cookies, has it ever happened that either your margarine was not soft enough (at room temperature) or you didn't even have margarine?
This recipe from Levana Kirschenbaum's cookbook, Levana's Table, is the answer to those dilemmas because it uses oil. And since the recipe is parve (also written pareve), the cookies can be eaten with a meat or a dairy meal.
- 2 large eggs
- 3/4 cup white sugar
- 3/4 cup dark brown sugar (packed)
- 3/4 cup plus 2 tablespoons vegetable oil
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups dairy-free chocolate chips (best-quality, the smaller the better)
Gather the ingredients and preheat the oven to 375 F.
Using an electric mixer, beat the eggs, white sugar, and brown sugar together until light and fluffy.
Add the oil and vanilla and mix in thoroughly.
Fold in the chips by hand.
Drop the dough by heaping teaspoonfuls 1 inch apart onto cookie sheets lined with foil.
Bake only one tray at a time. If your cookie sheets are the professional heavy-gauge type, bake the cookies for 10 minutes. If they are lighter, bake for 8 minutes. The cookies will firm up as they cool, so do not be tempted to bake them longer or they will harden.
Serve and enjoy!
- Spray the cookie sheets with cooking spray instead of using foil. It is less expensive and the cookies still can be easily lifted off the sheet pans with a spatula.
- Alternatively, line the cookie sheets with parchment paper or a Silpat mat.
- Baking two sheet pans at the same time turns out a perfect product.
- Separating the cookies with waxed paper before storing isn't necessary. Let them cool completely on the rack and then place them in an air-tight container. They shouldn't stick to each other.
- Store the cookies in tin boxes, separating each layer with foil or wax paper so they don't stick.
- Replace 1 cup of the all-purpose flour with white whole-wheat flour. The resulting cookies get a whole-grain boost without a perceptible whole-wheat flavor or feel.
- The recipe will work with just 1 cup of chocolate chips if you're counting calories.