Chocolate chip cookies, or oogiot shokalad cheeps as they are called here, are a favorite with my family. I’d venture to say that if Israel voted for a national cookie most school kids would choose it over many others. Everyone has their own secret recipe, mine printed all over the supermarket. Nowadays I prefer to use bars of dark chocolate, chopped in irregular chunks with a mezzaluna. I love the gooey luminance of it when eaten straight out of the oven.
Butter and chocolate. The scent swirls out from the kitchen and softly embraces every part of the house. A cuddle. A soft down comforter on an autumn day. The boys find their way to the source on their own accord, skipping down the stairs, looking curiously around. “What smells so good?” they ask, hovering about like honey bees near flowers.
We eat cookies for dinner with cold glasses of milk. Crumbs spill from lap to floor. Giggles. Faces smudged with chocolate. It’s an impromptu cookie celebration of the most indulgent kind. Routine can wait until tomorrow.
Chocolate chip cookies w/ pumpkin seeds and cinnamon
These cookies were inspired by a recipe in Martha Stewart Magazine given to me by my friend Yael. I had extra pumpkin seeds left over from making a batch of granola so this seemed like a good way to use them up. I experimented here and reduced the sugar in the original recipe by 1/2 cup. This created a drier cookie, as expected, with less spread.
1 cup butter (250 grams), softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla
2 1/4 cups white flour
1/4 teaspoon salt
1 teaspoon baking soda
1 package chocolate chip (300 grams) or the equivalent amount of dark chocolate, chopped
½ cup pumpkin seeds
1 teaspoon cinnamon
Preheat oven to 180ºC (350ºF). Combine softened butter, sugar, eggs, cinnamon and vanilla in a bowl and mix until creamy. Add flour, salt and baking soda into the mixture and stir well. Fold in chocolate chips and pumpkin seeds and mix gently.
Divide the batter using a wet teaspoon onto a parchment lined baking tray, leaving room for them to spread. Bake for about 10 minutes or until golden. Transfer to a cooling rack. Makes about 35 cookies.
Chocolate chip and oatmeal cookies
This recipe was inspired by the website Very Best Baking . I reduced the sugar significantly, not for health reasons, but to keep it from suffocating other flavors. I also accidentally reduced the amount of chocolate chips but it turned out fine at the end (baking with a full house can be distracting).
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups oatmeal
1/2 cups packed brown sugar
1 cup (250 grams) butter, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 cup chocolate chips or the equivalent amount of chopped dark chocolate
Preheat the oven to 180°C (350°F). Combine the flour, baking powder, salt, sugar and oats. In another bowl mix the sugar and butter until creamy. Add the eggs, milk and vanilla extract to the butter mixture and combine. Gradually beat in the flour mixture. Fold in the chocolate chips so they are evenly distributed. Place the batter by rounded tablespoon onto a parchment lined baking tray.
Bake for about 10 minutes, or until golden. Remove from oven and let cool. Transfer to a cooling rack.