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.

Using a 1¹⁄₂-inch (4-cm) cookie scoop, scoop mounds of cookie dough onto a lined baking sheet. Flatten them a bit, then stick the baking sheet into the freezer for 30 minutes.

Preheat oven to 350°F (175°C).

Place baking sheet in the oven and bake for 11 minutes. Do not overbake or your cookies won’t be soft. Allow to cool before removing cookies from the pan. When cool, drizzle with melted Rosemarie chocolate.

Note: If you leave the cookies in the freezer for more than 30 minutes, you may need to add to the baking time.

(Originally featured in Family Table, Issue 893)