Recipe by Chaya Surie Goldberger

Sheet-Pan Chocolate Chip Cookie Squares

Parve Parve
Easy Easy
10 Servings
Allergens
50 Minutes
Diets

Ingredients

Sheet-Pan Chocolate Chip Cookie Squares

  • 1 cup oil

  • 1 and 1/2 cups brown sugar

  • 1 cup sugar

  • 2 eggs plus 2 egg yolks

  • 2 tablespoons Gefen Unsweetened Almond Milk

  • 1 and 1/2 tablespoons vanilla extract

  • 3 and 1/2 cups flour

Optional Topping

  • chocolate lentils

  • cinnamon cereal squares

Directions

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 16×22-inch (40×55-centimeter) baking sheet with Gefen Parchment Paper.

2.

Mix oil and sugars until smooth. Add eggs, yolks, almond milk, and vanilla extract and mix.

3.

In a separate bowl, mix flour, cornstarch, baking powder, and chocolate chips. Slowly add the dry mixture to the wet ingredients, mixing just until incorporated.

4.

Spread the mixture evenly on the prepared baking sheet. Bake for 22 minutes.

5.

Place honey in the microwave for 30 seconds. Brush the cookie crust with warm honey as soon as you remove the pan from the oven and top with your favorite toppings. Press the toppings gently onto the cookie crust.

6.

Allow to completely cool in the pan. Once cooled, remove from the pan with the parchment paper. Drizzle with melted chocolate. Once the chocolate is set, cut into 3×3-inch (8×8-centimeter) squares. These cookie squares are freezer friendly.

Credits

Styling and Photography by Chay Berger
Food Prep by Kayla Miller

Sheet-Pan Chocolate Chip Cookie Squares

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