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Golda Meir’s Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

These cookies blend American tradition with an Israeli twist of orange.

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Food 4 Thought
The Shabbat meal and our two loaves of challah are the ultimate comfort food that transport us back in time to the desert when our food was a direct gift from God. And these foods also remind us that the blessings of the past are always truly present, with each bite offering a new opportunity for gratitude. Learn more about why we cover the challah on Shabbat here.

Golda Meir was born in Kiev, Ukraine, and came to Milwaukee, Wisconsin, at eighteen. She later decided to live on a kibbutz in Israel, where she eventually became the prime minister and a heroine to women around the world. Even while she led her country, she entertained friends and visitors in her simple kitchen. One of her favorite foods, linking America and Israel, was chocolate chip cookies, which she varied by adding Jaffa orange juice to the classic recipe she had learned in Wisconsin.

Ingredients

Servings 36
  • 1 cup 2 sticks unsalted butter, vegan spread, or coconut oil
  • ½ cup granulated sugar
  • ½ cup firmly packed light-brown sugar
  • cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 teaspoons orange juice
  • 12 ounces bittersweet chocolate chips
Instructions

Nutritional Facts

Nutrition Facts
Golda Meir’s Chocolate Chip Cookies
Amount per Serving
Calories
144
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
23
mg
8
%
Sodium
 
110
mg
5
%
Potassium
 
76
mg
2
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
173
IU
3
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
35
mg
4
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Adult:

  • Preheat the oven to 350℉, and cover two baking sheets with parchment paper.

Child with Adult:

  • Using a wooden spoon or a stand mixer, cream together the butter, veganspread, or coconut oil and the two sugars.

Child:

  • In another bowl, mix the flour, baking soda, and salt. Add the flour mixture to the butter and sugar, stir in the eggs and orange juice, and beat or mix until everything is smooth and well combined. (If you beat by hand, take turns at it—it’s fun.) Stir in the chocolate chips.
  • Drop the dough by tablespoonful onto the baking sheets, and flatten them slightly with your palm. Keep them about 3 inches apart.

Adult:

  • Bake for 10 to 12 minutes, or until the cookies are golden. Remove them from the oven, and let them sit a few minutes to cool slightly.

Child:

  • When they’re ready, transfer with a pancake turner to a rack to cool.

Equipment

  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Wooden spoon
  • Stand mixer
  • 2 baking sheets
  • Parchment paper
  • Pancake turner
  • Cooling rack

From A Sweet Year by Joan Nathan. Copyright © 2024 by Joan Nathan. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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