Ingredients
Units
Scale
- 3 cups of flour (plus more for kneading)
- 1 ½ tsp aluminum-free baking powder
- ¼ tsp of salt
- 3 eggs, beaten
- 1 cup sugar
- 1 cup melted butter or oil
- 2 tsp vanilla extract
- 1 tsp almond extract or orange juice
- ½ cup of chocolate chips, semi-sweet
- butter, oil or parchment paper for the baking sheet
Instructions
- In a large bowl, mix together the flour, baking powder and salt and set aside. In another bowl, combine the beaten eggs and sugar until smooth. Whisk in the butter or oil, the vanilla extract and the almond extract or orange juice and then pour into the dry ingredients until in turns into dough. Then stir in the chocolate chips. Make into a large ball and chill in a glass bowl covered with plastic wrap in the refrigerator for 2 hours.
- Grease a baking sheet or cover with parchment paper and preheat oven to 350°F.
- Remove the dough from the refrigerator and wait 5 minutes so the dough is more pliable. Coat your hands with flour and remove the dough from the bowl. Knead the dough, and divide into two pieces. Form each piece into a roll about 3 inches wide. Place the rolls side by side onto the prepared baking sheet. They should stretch the length of the sheet.
- Bake 20 minutes at 350°F, until the rolls have started to turn brown. Then reduce the heat to 250°F and bake for another 15 minutes.
- Remove the rolls from the oven onto a rack. Let cool about 10 minutes, until cool enough to handle. Then slice them diagonally about every ½ inch. Return the cookies to the baking sheet and lay them flat. Return to the oven and bake until lightly golden, about 30 minutes at 250°F. Allow to cool completely on a wire rack before serving. The cookies will get crunchier as they cool.
- Prep Time: 20 minutes + 2 hours chill time
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi