Chocolate chip cookies are always a hit with my family. They disappear faster than I can bake them!
Recipe Background
Hersh Goldberg-Polin was a young man from Jerusalem whose story touched countless hearts. On October 7, 2023, during a horrific attack by Hamas at a music festival near the Gaza border, Hersh was among those who were kidnapped and taken into Gaza. He was 23 years old at the time and had been attending the festival with friends. Tragically, almost a year later, he was murdered in captivity. His story remains a symbol of both profound loss and the ongoing struggle for peace and justice.
One of the beautiful things that has emerged in the wake of this nightmare is how Hersh’s chocolate chip cookie recipe has become a symbol of hope and connection. His family has shared this recipe, encouraging people around the world to bake the cookies and keep Hersh in their hearts and prayers.
Hersh’s story is a reminder of the human spirit’s resilience and the strength of community. Through the love and care that people have poured into baking his cookies, his memory and presence are kept alive as we continue to hope for his freedom. More about Hersh Goldberg Polin and the recipe here.
Ingredients Overview
*The full recipe is in the recipe card below!
Before you start baking using this cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
White and brown sugar: Using both white and brown sugar creates the perfect balance of texture and flavor.
Butter: Unsalted and softened to room temperature. Allow the butter to sit out on the counter for about 1-2 hours before starting your recipe. The amount of time depends on the weather and how cool you keep your kitchen.
Baking powder and baking soda: Both are leavening agents, but they work in different ways and serve unique purposes in recipes. Using both helps achieve the perfect texture:
Baking soda– When activated, it releases carbon dioxide gas, which helps the cookies spread and gives them a chewy texture.
Baking powder– It provides a more uniform rise and helps make the cookies light and soft.
Chocolate: You can use any chocolate chips you want or even chop up a chocolate bar and toss it in.
FAQ’S
Allow the cookies to cool completely at room temperature. Line an airtight container with wax paper or parchment paper. You can also use a resealable plastic bag. Place the cookies in a single layer in the container or bag. If you need to stack the cookies, place a layer of wax paper or parchment paper between each layer to prevent sticking. Seal the container or bag tightly.
Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.
If you want to store the cookies for a longer period, you can freeze them. Place the cookies in an airtight container or freezer bag and store them in the freezer for up to 3 months. To thaw frozen cookies, leave them at room temperature for a few hours or overnight.
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Hersh Goldberg Polin’s Chocolate Chip Cookies
Description
Equipment
- Ice cream/cookie scoop optional
Ingredients
- 1 cup= 2 sticks (230g) unsalted butter softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 and 1/4 cups (250g) dark brown sugar
- 1/2 Teaspoon vanilla extract
- 2 large eggs
- 2 and 1/4 cups (370g) all-purpose flour
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 2 cups (350g) chocolate chips or 2 chocolate bars (7oz), chopped
- optional 1/2 Teaspoon cardamom
Instructions
- Combine butter, sugars, and vanilla in a stand mixer with a guitar hook (flat beater). Turn on to medium speed and beat until smooth.
- Gradually add the eggs and continue mixing for another two minutes.
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, salt, and cardamon (optional). Add this dry mixture to the mixer, mixing just until combined.
- Stir in the chocolate chips, mixing only until no flour is visible.
- Refrigerate the dough for at least an hour up to overnight for better results.
- Preheat the oven to 350°F/180°C.
- Line a baking sheet with parchment paper.
- Roll the dough into evenly sized balls and place them on the prepared baking sheet, leaving space between each one.
- Bake for 10–12 minutes until lightly golden. Let the cookies cool in the pan for a few minutes, and then transfer to a cooling rack.
Notes
Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.
Thank you for sharing this!
I great way to remember this beautiful soul
Love this idea