PASSOVER CHOCOLATE CHIP COOKIES
These are almost as good as what you can make the other 358 days of the year.
Provided by SANDI
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
- Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl.
- In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets.
- Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 10 g, Cholesterol 9.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 31.5 mg, Sugar 7.3 g
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!
Provided by Maxxr
Categories Dessert
Time 2h15m
Yield 36 serving(s)
Number Of Ingredients 9
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.
PASSOVER CHOCOLATE CHIP COOKIES
Make and share this Passover Chocolate Chip Cookies recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Cream the sugars with the margarine.
- Add the eggs and vanilla.
- Add the rest of the ingredients except for the chocolate chips.
- Now add the chocolate chips.
- Roll balls of dough and flatten into cookies.
- Place on a parchment paper covered cookie sheet.
- Bake at 350 degrees F or 175 C for 10-15 minutes or until done.
Nutrition Facts : Calories 1750.1, Fat 98.3, SaturatedFat 31.6, Cholesterol 141, Sodium 1339.6, Carbohydrate 222.9, Fiber 12.3, Sugar 165.4, Protein 15.6
PASSOVER CHOCOLATE CHIP COOKIES
My MIL is famous for her chocolate chip cookies, or at least she WAS until last year when I made these and sadly hers just sat while these were gobbled up so I think she's using my recipe this year. I highly recommend doubling this recipe as they really seem to disappear quickly.
Provided by scancan
Categories Drop Cookies
Time 40m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Cream together sugars, vanilla, and butter. Blend in eggs.
- Stir in the salt, matzah meal, cake meal, baking soda, potato starch, and chips.
- Chill the dough for an hour or overnight.
- Preheat oven to 350.
- On a parchment lined cookie sheet, drop teaspoonfuls of batter leaving room to spread.
- Bake for about 12 minutes.
- Let cool about 10 minuted before removing.
CHOCOLATE PASSOVER COOKIES
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
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.
CHOCOLATE CHIP COOKIES FOR PASSOVER
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the flour, making it a perfect Passover dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
- Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.
EASY PASSOVER CHOCOLATE CHIP COOKIES
These are the best and easiest passover cookies. Almost like the real thing. Cookies may be stored at room temperature for up to 2 days or frozen.
Provided by Jen
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Place oven rack in the upper third of the oven.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 cushioned or heavy-duty baking sheets with cooking spray.
- Beat shortening and sugar together in a large mixing bowl with an electric mixer on medium speed until creamy and smooth.
- Beat egg into shortening mixture until well mixed.
- Place matzo cake meal, orange juice, potato starch, and salt into bowl with shortening mixture; beat on low speed until batter is well combined. Stir chocolate chips into batter.
- Drop batter by rounded tablespoons about 2 inches apart onto prepared baking sheets.
- Bake cookies in the preheated oven until pale golden brown, 14 to 17 minutes.
- Cool cookies on baking sheet for 2 minutes. Transfer to rack to cool completely.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 11.5 g, Cholesterol 7.8 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 35.8 mg, Sugar 8.9 g
PASSOVER ALMOND CHOCOLATE CHIP COOKIES
These quick and easy cookies are chewy and yummy. Though kosher for Passover, they contain no matzo meal, so they're also suitable for someone who's allergic to wheat. It's my modification of a recipe from The Gourmet Jewish Cook by Judy Zeidler.
Provided by Jeri Roth Lande
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Beat eggs and egg whites briefly.
- Mix in all the other ingredients, adding the chocolate chips last.
- Roll into 1 inch balls and place on a greased cookie sheet.
- Bake for 10-15 min until cookie bottoms are brown, but not burnt.
- Let cool briefly, but remove while still warm.
Nutrition Facts : Calories 156.1, Fat 9.3, SaturatedFat 2.2, Cholesterol 10.3, Sodium 43.6, Carbohydrate 17.2, Fiber 2.1, Sugar 14, Protein 3.8
CHOCOLATE CHIP MERINGUE COOKIES
This was adapted from another meringue recipe that I got online. What can I say...it's all about the chocolate. I like these two ways...undercooked and chewy/crispy and dried hard and more crisp-ety. These make excellent gifts when dried all the way because they are supposed to keep a long time.
Provided by Caryn Dalton
Categories Drop Cookies
Time 1h40m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees.
- In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
- Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
- Gently fold in the chocolate chips.
- On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
- For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
- For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
Nutrition Facts : Calories 248.1, Fat 10.2, SaturatedFat 6, Sodium 83.9, Carbohydrate 41.7, Fiber 2.1, Sugar 38.6, Protein 2.9
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