Giora Shimoni relates "too many times I've wanted to make Chocolate Chip Cookies, but discovered that either my margarine was not soft enough (at room temperature) or I did not even have margarine. So I was thrilled to find this recipe for Chocolate Chip Cookies made with vegetable oil in Levana Kirshchenbaum's cookbook, Levana's Table."
SOURCE: Levana's Table, by Levana Kirschenbaum. Recipe reprinted with permission from Levana Kirschenbaum.
NOTES FROM GIORA:
1. 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.
2. 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.
TIPS FROM MIRI:
1. I replaced 1 cup of the all purpose flour with white whole wheat flour. The resulting cookies got a whole grain boost without a perceptible whole wheat flavor or feel.
2. Midway through making the recipe, I realized I was short on chocolate chips. Though I used just a cup, there was still a high chocolate-to-batter ratio -- I found myself gathering up runaway chips and pressing them into the cookies before baking. I didn't miss the extra half cup of chocolate in the finished cookies, either.
3. Parchment paper or a Silpat liner are great for lining the cookie sheets; I also baked two sheets of cookies at a time, and they turned out perfectly.
Edited by Miri Rotkovitz
- 2 eggs
- 3/4 cup 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 best-quality dairy-free chocolate chips, the smaller the better
1. Preheat the oven to 375° F.
2. 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.
3. 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.
4. Store the cookies in tin boxes, separating each layer with foil or wax paper so they don't stick.