Kosher Chocolate Chip Cookies

These are the the perfect Kosher chocolate cookies–gooey, chewy, & crisp on the edges.

The Backstory: I first learned how to make these Kosher chocolate chip cookies in the seventh grade. I took a Home-Ec class with Mrs. Irons, and among the things she taught us to make were grilled cheese sandwiches, cinnamon toast (which I make for my kids all the time–I keep an old preserves jar filled with a 3:1 ratio of sugar and cinnamon in my spice cabinet), and these delicious chocolate chip cookies. More of the Backstory after the recipe

Favorite Chocolate Chip Cookies

Old fashioned chocolate chip cookies with a hint of orange and extra chocolate chips on top make these extra sweet and delicious.
Course Desserts
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 15 cookies


  • 1 stick margarine, softened
  • 1/4 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 tbsp. orange juice (no pulp)
  • 1 cup flour
  • 1/2 tsp. Salt
  • 1/2 tsp. baking soda
  • 1 1/2 cups chocolate chips plus extra to press into cookie before baking


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, beat together the butter, brown sugar and white sugar until light and fluffy. Add the egg, vanilla and orange juice and beat until combined.
  3. In a medium bowl, sift together the flour, salt, and baking soda. In small amounts, slowly add the flour mixture to the sugar and butter mixture. Mix until combined but do not overmix. When combined, add in the chocolate chips and mix until combined.
  4. Using two teaspoons, drop cookies onto greased cookie sheets or use non-stick baking sheets and place the cookies an inch or two apart. You should have approximately 15-18 cookies. Take approximately 5 extra chips per cookie and lightly press them onto each unbaked cookie.
  5. Bake for 12-14 minutes. Remove and cool on wire rack. Enjoy!

…The Backstory continues: Mrs. Irons seemed straight-laced and traditional about most things like how to set a table and fold napkins, but she did have a few tricks up her sleeve. One of them was to add 2 tbsp. of orange juice to her chocolate chip cookie batter. Delicious. I’ve been doing that ever since (not lemon juice–big difference), and it gives the cookies an added little something.

She also had another trick up her sleeve: before putting the cookies in the oven, she would press an additional five or so chips onto each mound of cookie dough. This made the cookies more inviting, and, she told us, if we wanted to add white chocolate chips, or candied cherries to “holiday up” our regular cookies, that would be a perfectly good way to do so. Yet another great trick I’ve used since then. She was one smart cookie, that Mrs. Irons. I’ve done this to make peppermint brownies, white chocolate chip cookies with candied cherries and so many other dressed up cookies that were based off of my usual recipe.

In any case, Mrs. Irons has long since passed, but I’m certain she’d be okay with me sharing her cookie recipe. Thank you, Mrs. Irons. These are still delicious and very, very loved.


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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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