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Passover Chocolate Chip Cookies

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“Thought I would post these early before I forget or get too busy. These are crispy, chewy cookies and my son's favourite cookies, even when it's not Pesach!”
READY IN:
2hrs 15mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. N. B. Can replace the chocolate chips with chopped pecans and the granulated sugar with an additional 1/2 cup of brown sugar if you want to make pecan sandies.
  2. In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
  3. Blend in the eggs.
  4. Stir in the salt, cake meal and potato starch.
  5. Fold in the chocolate chips.
  6. Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
  7. Preheat the oven to 350°F.
  8. Line 2 baking sheets with parchment paper.
  9. Scoop out generous teaspoonfuls of dough or roll marble sized balls.
  10. Place on the baking sheets, leaving room for the cookies to spread.
  11. Press down a little if using chilled dough.
  12. Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes or place the baking sheets in the fridge to hasten cooling.
  13. Remove the cookies to a platter using a metal spatula.

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