Ingredients:
1/2 cup margarine, melted
1/2 cup white sugar
1/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup Rice Krispies cereal
1 cup semisweet chocolate chips

Directions:
Preheat oven to 400 degrees. Melt the margarine. Add in egg and vanilla extract. Mix well. In a separate bowl, mix the dry ingredients up until and including the salt. Next, add in the liquid mixture and mix well. Next, stir in Rice Krispies and chocolate chips. Scoop out about a tablespoon sized mound of cookie dough and place them on a cookie sheet about 2 inches apart. Bake for 10 minutes. Makes about 30 cookies. These cookies freeze well; you can freeze them in an airtight container with layers separated by wax paper.

~ Recipe submitted by Sarrit Kovacs

They taste like regular choc chip cookies, they are Amazing!! (Please note the following recipe is gebrokts)

Ingredients:
1 cup cake meal
2 Tbsp potato starch
1/2 tsp baking soda
1/2 tsp salt
1/2 cup margarine
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 1/4 cup semi-sweet chocolate chips

Directions:
Mix all ingredients except for chocolate chips by hand (kneading it). Then knead in
chocolate chips.
Roll the dough into small walnut sized balls and place on a cookie sheet. Then, flatten the
balls with the palm of your hand.
Bake on 375 for about 12 minutes or until golden brown.
Makes 30 small cookies.

~ Recipe submitted by Sarrit Kovacs

I Needed to use up some pantry ingredients, and these cookies are great for that! Don’t let the cracks fool you…these are chewy, not too sweet and extra chocolaty.

This recipe is from the February 2009 issue of Cook’s Illustrated (my notes in parentheses).

Ingredients:

2.5 ounces granulated sugar (about 1/3 cup) plus 1/2 cup for coating
7.5 ounces all-purpose flour (about 1.5 cups)
3 ounces Dutch-process cocoa (about 3/4 cup, but I’d really recommend weighing the cocoa)
1/2 tsp baking soda
1/4 tsp + 1/8 tsp salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 tbsp unsalted butter or margarine, softened
2.5 ounces packed dark brown sugar (about 1/3 cup)
4 ounces bittersweet chocolate, chopped into 1/2 inch pieces (don’t skimp here…use really good chocolate)

Directions:

1) With a paddle attachment on a stand mixer, cream butter, 1/3 cup granulated sugar and brown sugar together until fluffy. Whisk corn syrup, egg white and vanilla together in a small bowl and add to the butter mixture, beating until well combined. Combine dry ingredients together in a separate bowl and add to butter mixture until just combined. Fold in chopped chocolate with a spatula.

2) Refrigerate cookie dough for 30 minutes to firm slightly, but do not leave in longer than 30 minutes. Preheat oven to 375. Remove from fridge and divide dough into 16 equal portions. Roll into balls about 1.5 inches in diameter. Roll cookie balls in sugar to coat and place them on a parchment-lined cookie sheet. (I made my cookies a little smaller, but you can follow it this way and bake 8 at a time) Bake 10 to 11 minutes, turning the cookie sheet mid-way through until cookies are puffy, cracked, and just beginning to set around the edges. The cookies will look a little bit raw between the cracks. Do not overcook!!

3) Remove from oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a cooling rack. Wait until they’re completely cool or else it’s like chocolate napalm. Enjoy!

~ Recipe submitted by Allaya Diep

2 eggs
¾ cup oil
¾ cup sugar
1 tsp baking powder
1 tsp vanilla
2 cups + 1 Tbsp flour
½ cup white chocolate chips
cinnamon and sugar

Preheat oven to 350. Beat eggs, oil and sugar. Add baking powder, vanilla, flour and chips. Form 2 loaves. Bake 20-25 minutes. Cut up into 1 inch slices and sprinkle with cinnamon and sugar. Bake another 5 minutes on each side until brown.
Optional: Heat 1 cup of  whipping cream in pot till just bubbling. Melt 8 oz bittersweet or semisweet chocolate inside.  Dip biscotti halfway into chocolate and place on parchment paper to dry. Can sprinkle with decorative sprinkles. Enjoy!

~ Recipe submitted by Elke Probkevitz

INGREDIENTS

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon water
* 1/4 cup molasses
* 2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

~ Recipe from allrecipes.com, photo submitted by Nina Safar

1/2 cup canola or veg. oil
2 cups sugar
2 cups flour
1 cup good quality cocoa powder (i use ghirardelli)
4 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
confectioner’s sugar

Preheat oven to 350. Line 2 Large cookie sheets with parchment paper
In the bowl of a electric stand mixer, mix the oil, sugar, flour, cocoa powder, eggs, vanilla and baking powder, until a soft dough forms.
Roll the dough into balls (i make diff. sizes)
Fill a small bowl with confectioner’s sugar and stir with a fork to break up any clumps. roll the balls one by one in the sugar and coat heavily and completely. Transfer to pans. Leave room between balls cuz they spead during baking.

Bake for 18 min.for the larger balls and 12 min. for smaller ones
enjoy!!

~ recipe from Kosher by design short on time, submitted by Rina Grunspan-Miller

1 cup unsweetened apple sauce
1 cup sugar or splenda
1/2 cup egg beaters or 2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour (i used whole wheat pastry flour)
1 cup flaked coconut
1 teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats -instant
1 pkg choc & pb chips or less i like lotsa chips so…. use parve choc chips to make parve

Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl apple sauce, and sugar. Add eggs and vanilla until blended. Set aside.
In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get hard store in ziplog bag or air tight container in fridge
enjoy!

~ Chanie Tilis

these cookies are pareve…it’s pretty similar to a basic choc. chip cookie recipe but the measurements are diff.
here it is:

2 1/4 cups flour
1 tsp. baking powder
1 cup margarine (softened)
1/4 cup sugar
3/4 cup light brown sugar
1 tsp. vanilla extract
1 package instant chocolate pudding
2 eggs
1 12 oz. bag of choc. chips

mix and bake on 375 for about 7-8 min.
should be soft and chewy.
enjoy!

~ Frumie Goodman

Always win Soft Chocolate Chip Cookies:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

~ a recipe from all recipes submitted by chai lichtenstein