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Parve
Easy
20 Servings
Allergens 
50 Minutes
Diets
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!
3/4 cup oil, such as Manischewitz Grapeseed Oil
2/3 cup sugar
2/3 cup Haddar Brown Sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour (I use whole wheat pastry)
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup good-quality chocolate chips (50–60% cacao)
1/2 cup chopped walnuts
1/4 cup naturally sweetened dried cranberries, chopped
1/4 cup dried apricots, chopped
Tuscanini Raspberry Syrup, for garnish (optional)
1 cup pareve whipping cream, such as Kineret
2 tablespoons Gefen Vanilla Pudding mix
1 teaspoon lemon zest
1/2–1 teaspoon tangerine zest
1/2 teaspoon almond extract
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 10-inch (25-centimeter) round pans with Gefen Parchment Paper.
Add oil, sugars, and eggs to the bowl of an electric mixer. Beat for two to three minutes, until it resembles creamy caramel.
Add vanilla. Gradually add the flour, baking soda, and salt and mix until incorporated. Stir in the chocolate chips, nuts, and dried fruit.
Spread the mixture evenly in the prepared pans. Bake for 15–20 minutes, switching shelves midway. Remove from oven and cool.
Beat whipping cream until it begins to thicken. Add the rest of the ingredients and mix. Freeze until using.
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.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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