Double Chocolate Chip Cookies

Chocolate, Zucchini and Walnut Muffins
January 16, 2014
Chocolate Souffles
January 28, 2014


3 dozen

Prep Time:

15 minutes

Cook Time:

12-14 minutes


Place baked cookies into an airtight container or freezer bags and store at room temperature for up to five days

Advanced Prep:

maybe frozen


  • ½ cup (1 stick) parve margarine
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cups raw oats (not quick-cooking kind)
  • 1 1/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 3 1/2 ounces semisweet or bittersweet chocolate

Preparation Directions

Preheat the oven to 400°F. Line two cookie sheets with parchment.

In a large bowl, beat the margarine, sugar, and brown sugar with a stand or hand-held electric mixer, or by hand with a whisk, until creamy. Add the eggs and vanilla and beat until smooth.

Place the oats into the bowl of a food processor fitted with a metal blade. Process until the oats are ground to a powder. Add the powdered oats, flour, baking powder, baking soda, and salt to the egg and sugar mixture and mix until combined.

Add the chocolate chips to the batter and mix in. Using the small holes of a box grater or microplane zester, grate half of the bar of semisweet chocolate into a medium bowl or over a cutting board. Add the grated chocolate to the bowl with the dough. Place the other half of the chocolate bar in the food processor bowl that you used for the oatmeal and process until the chocolate is in very small pieces. Add the pieces and any powdered chocolate in the bowl to the cookie dough and mix just until all the chocolate chips and pieces are distributed throughout the dough.

To bake right away: Using a small spoon, scoop up some cookie dough, 1 to 2 tablespoons as desired, roll it into to a ball between your palms, flatten slightly, and place on a parchment-lined cookie sheet, about 1 ½  inches apart. Bake for 12 to 14 minutes, until the cookies are just set. They should be firm on the outside edge, but can still be very soft in the center. They will continue to harden slightly after they come out of the oven. Slide the parchment onto a rack and let cool. Eat immediately or you can freeze the baked cookies, once completely cooled, in a freezer bag or container, layering the cookies between parchment.

To freeze the dough and bake the cookies later: Divide the dough into 3 portions. Shape each portion into long logs about 1 1/2 inches in diameter. Wrap each in plastic wrap and then roll each on the counter a few times to make them as round as possible. Place in the freezer for at least 2 hours and up to three months.

When you’re ready to bake, take a roll out of the freezer and preheat the oven to 400°F. On a cutting board, use a sharp knife to cut the frozen dough into 1/4-inch slices. Place on the prepared cookie sheets and bake for 12 to 14 minutes, until they are firm on the outside edge, but still very soft in the center. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.