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!

Serves 20

•  3/4 cup oil
• 2/3 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups flour (I use whole wheat pastry)
• 1 1/2 tsp baking soda
• 1/2 tsp 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
• raspberry syrup, for garnish (optional)

 Almond Cream

• 1 cup pareve whipping cream
• 2 Tbsp vanilla pudding mix
• 1 tsp lemon zest
• 1/2 –1 tsp tangerine zest
• 1/2 tsp almond extract

Preheat oven to 350°F (175°C). Line 2 10-inch (25-cm) round pans with parchment paper.

Add oil, sugars, and eggs to the bowl of an electric mixer. Beat for 2–3 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.

To prepare the almond cream, beat whipping cream until it begins to thicken. Add the rest of the ingredients and mix. Freeze until using.

To serve, 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.

The post Jumbo Chocolate Chip Cookie with Almond Cream first appeared on Mishpacha Magazine.