You’ll love these Israeli Chocolate Chip Cookie Sticks

Here is a delicious cookie recipe that was adapted from an amazing cookbook called the Kosher Palette.  I can’t believe that it’s been around for 17 years already.

Here is my Israeli spiced up version of the recipe using Galilee Green Olive Oil, a healthier flour combination and some salt and hot pepper for an added flavor surprise.

Israeli Chocolate Chip Cookie Sticks Recipe

Ingredients:

form cookie dough into one 4 inch wide strip

• ½ cup Galilee Green Olive Oil
• ½ cup sugar
• ½ cup firmly packed light brown sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla
• ¾ cup all purpose flour
• ¾ cup whole wheat flour
• ½ teaspoon baking soda
• Pinch of salt
• ¾ cup chocolate chips
• Pink Himalayan salt and hot pepper flakes

Directions:

1. Preheat oven to 350F/180C
2. Combine oil, sugar and brown sugar in a bowl and mix well
3. Stir in egg and vanilla
4. Combine flour, baking soda and salt by tossing with a fork
5. Stir into egg mixture, blending well and add in chocolate chips
6. Form dough into 1 long 4 inch wide log on the a greased cookie sheet
7. Sprinkle the freshly ground Pink Himalayan salt and hot pepper flakes on the log and lightly press into the log
8. Bake for 20-30 minutes or until edges are golden brown
9. Cool 10 minutes, cut while still slightly warm into sticks
10. Makes about 18 sticks

These sticks are always a hit and they look really pretty! They freeze exceptionally well, too.