Your quest is over, this is the absolute best kosher recipe for homemade chocolate chip cookies. So easy to make and with ingredients you already have in your pantry. The dough comes together quickly, the bake time is short, and you are rewarded with the perfect chocolate chip cookie recipe, everytime! If you are looking for a cookie recipe with real ingredients and no chill time, this recipe is the one for you.
This Recipe is Non-Dairy
It is no secret that chocolate chip cookies are my all-time favorite dessert. I prefer these cookies even over Boston cream donut sufganiyot and chewy chocolate chip blondies! I am practically addicted to them. It is safe to say I am a chocolate chip cookie recipe connoisseur so you can believe me when I say these cookies really are the best. I always make mine pareve, non-dairy, and this recipe works fantastically with plant-based non-dairy "butter" but of course, it works fantastically with real butter as well.
Baking Tips For Homemade Chocolate Chip Cookies
- When baking with butter and eggs it is best to bring them to room temperature before using. I know that in a lot of countries egg are routinely kept on the counter but in the USA eggs must be kept in the refrigerator. If the spirit of baking moves you and you just can't wait, you can always warm eggs in a bowl of warm water for about 20 minutes to take away the chill.
- Butter needs to be brought to room temperature so it is soft enough to cream with the sugar. Creaming the butter and sugar has a lot of science behind it. The very short explanation is that the water from the butter starts to dissolve the sugar and the creaming process creates aeration as the sugar and fats mix together making way for a lighter, fluffier baked good.
- Measuring flour can be a controversial topic. Are you the type to spoon flour into your measuring cup spoonful by spoonful? Or the type to reach into the bag and scoop out your flour with the measuring cup itself? Some say that using the measuring cup to scoop causes the flour to pack in too densely and inadvertently cause there to be too much flour added to your recipe. Regardless, that's the way I tend to do it and any time I try the spoonful method I end up needing more flour so... who knows?
- When creaming butter and sugar the more time the merrier may be true, but once the flour is added to the less stirring the better. I like to add the flour and chocolate chip (and nuts, if using) at the same time so the chocolate chips get mixed in while the flour is being blended into the batter. Stop stirring when flour is just mixed in. Less is more. Over stirring activates the gluten in the flour and you will end up with tougher cookies.
Frequently Asked Questions
- Forget the cookies, I just want to eat the dough but I am afraid to eat raw eggs and flour. How Can I make it safe? Easy! Spread the flour on a baking sheet and toast for 5 minutes at 350ºF. The toasting kills any harmful bacteria plus it can create a nice toasty, nutty flavor from the flour. Use the toasted flour in the recipe as described. Omit the eggs, cream of tartar, and baking soda, and you've got yourself a perfect cookie dough snack safe to eat by the spoonful!
- Can I freeze the dough for later? Absolutely! I recommend scooping the cookies into balls, placing scoops on a baking sheet, and putting the baking sheet in the freezer. Once the homemade chocolate chip cookies balls are frozen they can be removed from the baking sheet and placed in a freezer zip top bag for storage. To cook the frozen cookies simply place on parchment paper lined baking sheet allow to thaw and bake as usual.
- Can the baked chocolate chip cookie recipe be frozen? Yes, and I love eating frozen cookies straight out of the freezer. But you can defrost yours if you prefer. They can be frozen for up to 3 months.
- Why is the baking soda mixed with water? I like to dissolve the baking soda in water to make sure it gets properly mixed into the recipe and there are not pockets of bicarb in your baked good, which tastes terrible!
- I don't have any cream of tartar, do I need to use it? No, you do not. While baking, the cream of tartar and the baking soda react with each other and the result is an attractive crackly top to these cookies. I like it but of course, not entirely necessary. Your recipe will not be ruined if you don't have any cream of tartar and need a cookie right now.
Crackle Top Chocolate Chip Cookies
- electric mixer
- Baking sheet
- Cookie scoop
- 1 cup butter or non-dairy alternative
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp hot water
- ½ tsp cream of tartar
- ½ tsp salt
- 3 cups flour all-purpose
- 2 cups chocolate chips
- 1 cup walnuts chopped optional
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a large bowl cream butter and both sugars.
- Add eggs one at a time. Then add in vanilla, salt, and cream of tartar.
- In a small dish, dissolve 1 teaspoon baking soda in 2 teaspoons hot water. Add to cookie batter and mix in.
- Stir in flour, chocolate chips, and nuts (if using.)
- Using a cookie scoop or spoon, scoop cookie dough onto baking sheet two inches apart.
- Bake 10-15 minutes or until cookies are golden brown with crispy edges.
- Allow to cool.
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