Recipe by The Peppermill

Rosemarie Chocolate Chip Cookies

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Parve Parve
Easy Easy
12 Servings
30 Minutes

The number one chocolate flavor, now in a cookie!

Yield 36 cookies


Rosemarie Chocolate Chip Cookies

  • 2 sticks margarine, softened

  • 2/3 cup Rosemarie spread, room temperature

  • 1 cup light brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 eggs

  • 2 teaspoons Gefen Vanilla Extract

  • 3 and 1/2 cups all-purpose flour, such as Glicks

  • 4 teaspoons cornstarch

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 cup semisweet mini chocolate chips, such as Haddar

  • 1 pound bittersweet chocolate coating, chopped

  • gold leaf sheets



Whisk together flour, cornstarch, baking soda and salt together in a medium bowl and set aside.


In the bowl of an electric mixer, combine margarine, Rosemarie spread, sugars, eggs, and vanilla. Cream on medium speed until well combined. Use a spatula to scrape down sides of the bowl. Slowly add the flour mixture until well combined, scraping down the sides of the bowl as needed. Stir in the chocolate chips until well combined. Remove dough from bowl and refrigerate covered at least two hours or overnight.


Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with silicone mats or Gefen Parchment Paper.


Use a small cookie scoop to form the dough into balls. Roll in your hands to achieve smooth ball. Place on prepared pans.


Bake nine to 11 minutes or until the edges are set and the tops have just started to brown. Don’t overbake. Let cool five minutes on the cookie sheet before removing to a wire rack to cool completely.


Melt the bittersweet chocolate coating in a small bowl in the microwave or over a double boiler. Dip cookie halfway into the melted chocolate. Let excess drip off and set the cookies on parchment to let chocolate harden. Using a tweezer or tip of a knife, apply gold leaf as desired.

Rosemarie Chocolate Chip Cookies

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