Double-Chocolate Soft Bake Cookies

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

These cookies are for soft-cookie lovers. They’re rich in chocolate, yet buttery soft with a hint of a dairy flavor. Plus, they’re easy to prepare.

YIELDS 36 COOKIES

• ½ cup margarine, softened
• ¼ cup pareve cream cheese
• ¾ cup light brown sugar
• ¼ cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp cornstarch
• ¼ cup instant chocolate pudding mix
• 1 tsp baking soda
• 1 cup chocolate chunks
• 1 3.5-oz (100-g) bar pareve Rosemarie chocolate, chopped
• 1 3.5-oz (100-g) bar pareve Rosemarie chocolate, melted, for drizzling

Combine margarine, cream cheese, sugars, egg, and vanilla in a standing mixer with the paddle attachment. Beat on high speed until creamy, light, and fluffy, about 5 minutes.

Scrape the sides, then add the flour, cornstarch, pudding mix, and baking soda. Beat until just combined, about 1 minute. Fold in the chocolate chunks and chopped chocolate.