CHOCOLATE PASSOVER COOKIES

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Chocolate Passover Cookies image

The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate chips are added last.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

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.

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