12 Servings
20 Minutes
Allergens
Double chocolate chip cookies are extremely popular in Israel. The use of dark brown sugar makes them extra rich.
Yield: 40 cookies
Whisk together flour, both white and brown sugar, cocoa, baking soda, and salt in a mixing bowl.
Add eggs, oil, vanilla extract, and chocolate chips. Mix well.
Preheat oven to 350 degrees Fahrenehit or 175 degrees Celsius.
Take about a tablespoon of dough and roll into a ball and place on a baking sheet lined with Gefen Parchment Paper. Repeat until dough is finished. Bake for eight to 10 minutes.
Remove and let cool for five minutes before moving to a cooling rack.
This recipe originally appeared on The Taste of Kosher.
Took these to a family event and was told I could sell them for a lot of money! The dough was a bit crumbly and I was worried but the cookies came out great. Always thrilled to see recipes using evoo instead of margarine or shortening
Dough was very moist and texture is sort of flaky but the all around taste is good.
So good! I made it into a dessert… stuffed a cookie in the bottom of a ramekin put on some pb mousse and another cookie topped with confectioners sugar. Was so so good!