Shiputzim Chocolate-Chip Cookies

erevs 011Here’s what I’m baking with the kids this morning: Chocolate-Chip Cookies (henceforth, ccc’s!)!
Yeah, yeah, this blog is supposed to be for breads and cakes only. But it’s baking, and I haven’t posted here all week, so forgive me.
These may not be as delicious as butter ones, but with the oil, they are fast, easy and delicious. Pics to follow!
Step by Step!
  1. Mix the cookie dough – quick n’ easy
  2. Roll in two identical logs, inside parchment and tinfoil – and freeze at least 1-2 hours.erevs 004
  3. Remove one log from freezer and unwrap.erevs 005
  4. Slice half the log thinly into 12 cookies.erevs 006
  5. Place on baking sheet and bake 12-14 minutes at 350°. erevs 007
  6. Repeat with the second half of the dough!
Shiputzim Cookies
Recipe borrowed from the teenagers at
  • 2/3 cup oil
  • 1½ cups brown sugar
  • 2 eggs plus 1 yolk
  • 1 TBSP vanilla
  • 2½ cups flour
  • 2 tsp baking powder (i.e. one envelope for my Israeli readers)
  • ½ tsp baking soda
  • 1 package of chocolate chips (= 10.5 oz = approx 282g)
Add salt.  Not sure how much yet, so I'll experiment, but I'd suggest 1/2 tsp to begin with.  They are yummy and easy, but lack the slight "nuance" and depth that salt can add to the flavour of a dessert.  Or maybe I just love salt.

Mix, bake at 350 degrees for about 14 minutes or until done. Yield: 30-35 cookies.
I must repeat – these are NOT my favourite ccc’s (they dry out easily, and bake up too hard for my taste), but they are super-easy and fit the bill when kids or someone else needs a quick ccc fix. ;-)


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