These chocolate chip cookies have crisp edges and chewy centers, and they’re made with margarine instead of butter, so they can be pareve. The dough comes together in one bowl and keeps well in the fridge or freezer.

Getting the Texture Right

Use margarine at room temperature, not melted; melted fat makes cookies spread thin. A bit more brown sugar than white keeps the cookies moist and adds a deeper, caramel flavor, because brown sugar contains molasses. Pull the cookies from the oven when the centers still look slightly underdone. They keep cooking on the hot pan, and they’ll set chewy rather than dry.

Kosher Notes

The cookies are pareve only if every ingredient is: use a pareve margarine and check that your chocolate chips are labeled pareve, because many brands contain milk. With pareve ingredients, they can be served after a meat meal.

Make-Ahead and Storage

Store cookies in an airtight container for up to a week. The dough keeps in the fridge for 3 days or the freezer for 3 months; freeze it in scooped balls and bake straight from frozen, adding a minute or two. Bake a minute longer if you prefer crisp cookies.

These classic kosher chocolate chip cookies deliver the perfect balance of crispy edges and chewy centers, made with simple pantry ingredients.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 142

Ingredients Method Notes

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups kosher chocolate chips semi-sweet or dark

What I use for this recipe

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Method

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the room temperature margarine with both sugars using an electric mixer on medium speed for 3-4 minutes, until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
Gradually add the flour mixture to the margarine mixture, mixing on low speed just until combined. Don't overmix.
Fold in the chocolate chips with a wooden spoon or rubber spatula until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to one week. Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. For chewier cookies, slightly underbake them. For crispier cookies, bake an additional 1-2 minutes until golden brown all over.

Nutrition Facts

24 servings per recipe

Serving size 1 serving

Calories 142

% Daily Value*

Total Fat 6g 8%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg

Sodium 98mg 4%

Dietary Fiber 1g 4%

Total Sugars 12g

Protein 2g 4%

Classic Kosher Chocolate Chip Cookies

Getting the Texture Right

Kosher Notes