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the salami to a pot and 
whisk over medium heat 
until jam is melted, and mix-
ture begins to boil and thick-
en. Remove the wrapper 
from the salami and place 
the salami on a cutting 
board with chopsticks on 
either side. Holding the sala-
mi with one hand, slice thin, 
even slices in the salami. 
The chopsticks will ensure 
that you slice most, but not 
all, of the way through.
Generously brush the 
salami with the sauce, mak-
ing sure to get in between 
all the slices. Bake for 
approximately 45 minutes, 
basting every 10-15 minutes, 
until the salami is browned 
and crispy around the 
edges. Serve warm.

OVENLY’S SECRETLY 
VEGAN SALTED 
CHOCOLATE CHIP 
COOKIES
Adapted from Erin Patinkin 
and Agatha Kulaga

Makes approximately 18 
cookies

Pareve 

Ingredients

2 cups (250 grams) all-purpose 

flour

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon fine salt

1¼ cups non-dairy dark chocolate 

chips 

½ cup (100 grams) sugar

½ cup (110 grams) packed light or 

dark brown sugar 

½ cup plus 1 tablespoon canola, 

grapeseed or any other neutral oil

¼ cup plus 1 tablespoon water

Coarse-grained sea salt or flaky 

sea salt for garnish

Preparation
In a large bowl, whisk 
together flour, baking pow-
der, baking soda and salt. 
Add the chocolate chips to 
the flour mixture and toss to 
coat.
In a separate large bowl, 
whisk the sugars briskly with 
the canola oil and water 
until smooth and incorporat-
ed, about 2 minutes. 
Add the flour mixture to 
the sugar mixture, and then 
stir with a wooden spoon 
or a rubber spatula until just 
combined and no flour is 
visible. Do not overmix.
Cover with plastic wrap. 
Refrigerate the dough for at 
least 12 hours and up to 24 
hours. Do not skip this step.
Preheat the oven to 350° 
F. Line two rimmed sheet 
pans with parchment paper. 
Remove dough from the 
refrigerator and use an ice 
cream scoop or a spoon to 
portion dough into 2-inch 
mounds. It is recommended 
to freeze the balls of dough 
for 10 minutes before baking 
so the cookies better retain 
their shape.
When ready to bake, 
sprinkle the balls of dough 
with coarse-grained sea 
salt, and bake for 12 to 13 
minutes, or until the edges 
are just golden. Do not 
overbake.
Let cool completely 
before serving. 

Dr. Joelle Abramowitz works as 

an economist at the University 

of Michigan’s Institute for Social 

Research and also writes about food 

and life. See more of her writing 

at gastronomisteconomist.substack.

com.

INSTAGRAM: JEWISHBYJAMIE

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