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Parve
Easy
1 Hour, 30 Minutes
Diets 
When I first made these cookies a few months ago, whoever tasted them wanted the recipe right then! They’re soft and chewy thanks to the extra egg yolk and vanilla pudding and because they bake at a slightly lower temperature. Loaded with chunky goodness, it’s nice how they keep their shape (I wanted higher cookies as opposed to flatter spread-out ones) due to chilling the dough before baking. These are amazing straight from the freezer, as well as at room temperature. Yields 35 cookies
2 cups + 2 tablespoons flour (I used whole-wheat pastry- such as Shibolim)
1 teaspoon baking soda
2 and 1/2 tablespoons Gefen Vanilla Pudding Mix
scant 1/2 teaspoon salt
3/4 cup oil (see tip)
1/2 cup dark brown sugar
scant 1/2 cup light brown sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup Gefen Mini Chocolate Chips
8 Lotus cookies, broken in half
In a mixing bowl, whisk together flour, baking soda, pudding mix, and salt.
In the bowl of a mixer, place oil and sugars and beat together. Add egg and yolk and mix until incorporated and mixture is slightly thickened. Add vanilla extract.
Pour in dry ingredients and mix together well. Gently mix in the chocolate chips. Add the Lotus cookies and pulse just until incorporated, with chunks remaining. Place dough in the fridge for one hour.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Using a medium scoop, shape cookies and place on a cookie sheet lined with Gefen Parchment Paper.
Bake for 12 to 12 and 1/2 minutes or until set. Cool before transferring to a container or bag. These cookies freeze well.
Food and Prop Styling by Goldie Stern
Food Prep and Consultant by Chaya Surie Goldberger
Photography by Felicia Perretti
How Would You
Rate this recipe?
I used light brown sugar and white because I didn’t have dark brown. Came out delicious! Will definitely be making these again!!
I’ve made these countless times with margarine, really good consistency, and doubles and triples really well.
really good and really easy !