This amazing chocolate chip cookie adapted from Max’s friend’s grandmother can be done in one bowl in a food processor. You can’t have too many chocolate chip cookie recipes in your repertoire.
2 ½ sticks unsalted pareve margarine, room temperature
1 cup granulated sugar
1 cup demerara brown sugar
2 large eggs, room temperature
2 tsp. pure vanilla extract
3 cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
2 cups semisweet chocolate chips
Preheat oven to 375F and line baking sheets with parchment paper.
Cream together the margarine and sugars in the bowl of a stand mixer fitted with the paddle attachment.
Mix until light and fluffy; add eggs, one at a time, followed by the vanilla.
In a separate bowl, mix the flour, baking soda and salt.
Add the flour mixture to the bowl and mix until just combined.
Fold in the chocolate chips with a rubber spatula.
Chill the dough for 2-24 hours. Use a small ice cream scoop to form portions of dough into round balls.
Bake for 10 minutes. Makes approximately 56 cookies.
Alternative method: In the bowl of a food processor fitted with a steel blade, combine the margarine, sugars, eggs and vanilla. Process until well combined, approximately one minute. Add the flour, baking soda, and salt and pulse until just combined. Mix in the chocolate chips with a rubber spatula.
The Science of Baking 