|Nutritional Guidelines (per serving)|
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.
See the tips after the recipe directions for alternate ways of making these cookies.
- 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)
Heat 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.
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.
Store the cookies in tin boxes, separating each layer with foil or wax paper so they don't stick.
Source: Levana's Table by Levana Kirschenbaum. Recipe reprinted with permission from Levana Kirschenbaum.
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.
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.