Jumbo Chocolate Chip Cookie with Almond Cream

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.