Best Passover Chocolate Chewy Cookie Recipes

Passover Chocolate Chip Cookies image

Provided by Maxxr

Categories Dessert

Time 2h15m

Yield 36 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Chocolate Passover Cookies image

Provided by Martha Stewart

Yield Makes 14

Number Of Ingredients 9

1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
3/4 cup packed light-brown sugar
2 large egg yolks
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, melted
1/2 cup matzo meal
1/4 teaspoon coarse salt
4 large egg whites
8 ounces semisweet chocolate chips

Steps:

Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.