Jumbo Chocolate Chip Cookie with Almond Cream

Brynie Greisman Brynie Greisman
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What’s better than a chocolate chip cookie? A warmed up jumbo chocolate chip cookie with tiny pieces of dried fruit. Topped with almond cream with hints of citrus, this is a pleasure to serve and a treat to eat!

50m 20
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat, Tree nuts

Directions

Prepare the Jumbo Chocolate Chip Cookie

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 10-inch (25-centimeter) round pans with Gefen Parchment Paper.

  2. Add oil, sugars, and eggs to the bowl of an electric mixer. Beat for two to three minutes, until it resembles creamy caramel.

  3. Add vanilla. Gradually add the flour, baking soda, and salt and mix until

    incorporated. Stir in the chocolate chips, nuts, and dried fruit.

  4. Spread the mixture evenly in the prepared pans. Bake for 15–20 minutes, switching shelves midway. Remove from oven and cool.

Prepare the Almond Cream

  1. Beat whipping cream until it begins to thicken. Add the rest of the ingredients and mix. Freeze until using.

To Serve

  1. Scoop out or cut a portion of cookie with a spoon. Top with almond cream.

    Drizzle with raspberry syrup, if desired. These cookies freeze well.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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