Passover Chocolate Chip Cookies
"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
- Ingredients:
- 9
- Serves:
-
36
ingredients
- 1 1⁄3 cups passover brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon passover vanilla sugar
- 3⁄4 cup unsalted butter (1 1/2 sticks) or 3/4 cup margarine (1 1/2 sticks)
- 2 eggs
- 1⁄2 teaspoon salt
- 1 cup matzo cake meal
- 1 cup potato starch
- 2 cups chocolate chips
directions
- 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.
- In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
- Blend in the eggs.
- Stir in the salt, cake meal and potato starch.
- Fold in the chocolate chips.
- Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Scoop out generous teaspoonfuls of dough or roll marble sized balls.
- Place on the baking sheets, leaving room for the cookies to spread.
- Press down a little if using chilled dough.
- 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.
- Remove the cookies to a platter using a metal spatula.
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Reviews
-
I made them as squares baked all together Delicious
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These were a hit! The cookies are delicious and chewy! But beware, (after refrigeration) the batter spreads so much in the oven, you really need about 4 baking sheets to really spread out the cookies. On 3 cookie sheets, most of my batter blended together and I had to cut the cookies apart. -
I just made these. They are amazing! I can't believe they are kosher for passover. I would eat these year round! My kids love them too. -
This recipe is exactly the same as Marcy Goldman's "Crisp and Chewy Chocolate Chip Cookies" from "A Treasury of Jewish Holiday Baking". The cookies are good, but mine turned out soft rather than chewy. I think this may be because the Kosher for Passover brown sugar available in my area is brown coloured granulated sugar, as opposed to normal brown sugar (it's called "brownulated"). They are still very tasty though. I'd like to try them with regular brown sugar next year, if I can find any. 2009 update - this year I was able to find kosher for Passover light brown cane sugar. The cookies were much better, and they are now on my yearly "repeat" list. To keep them chewy, it is really important to store them in a container with a tight fitting lid. -
One of the best passover desserts I've ever had! Better crunchy, keep 'em in for the full 15 mins. Thanks Maxxr!
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