MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seudat Mitzvah Chocolate Chip Cookies
Categories: Cookies, Chocolate, Snacks, Desserts
Yield: 48 Cookies
2 lg Eggs
3/4 c Sugar
3/4 c Dark brown sugar; packed
3/4 c + 2 tb vegetable oil
1 tb Vanilla
2 1/2 c Flour
3/4 ts Baking powder
3/4 ts Baking soda
1/8 ts Salt
1 1/2 c Best-quality chocolate chips
- the smaller the better
Set the oven to 375 F/190 C.
Using an electric mixer, beat the eggs and sugars
together until light and fluffy. Add the oil and
vanilla and mix in thoroughly. Add the flour, baking
soda, baking powder and salt and mix at low speed.
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.
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.
NOTES: If using pareve chocolate chips, the cookies
will be pareve. If using dairy chocolate chips, the
cookies will be dairy.
I sprayed my cookie sheets with non-stick spray
instead of using foil. It is less expensive, and
the cookies could still be easily lifted off the
sheet with a spatula.
I did not separate the cookies with wax paper before
storing. I let them cool completely on the rack, and
then placed them in an air-tight container. They did
not stick to each other.
From:
http://kosherfood.about.com
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