Martha Stewarts Passover Chocolate Chip Cookies Recipes

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.

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.

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• Preheat oven to 325* --
• whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
• Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
• transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
• add sugar, eggs and vanilla -- mix on medium speed until combined --
• reduce speed to low, gradually mix in flour mixture --
• fold in chocolate chunks.
• scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
• bake until cookies are flat and surfaces begin to crack.about 15 minutes.
• transfer parchment paper to wire racks.
• let cool 5 minutes.
• cookies can be stored in an airtight container at room temperature for up to 3 days.

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.

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.

Steps:

• Preheat oven to 350.
• Whisk together flour, baking soda, baking powder and salt.
• In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
• Beat in eggs and vanilla.
• With mixers on low, gradually add flour mixture, beating just until combined.
• Fold in chocolate chips.
• Drop dough by tablespoons onto two baking sheets, 2 inches apart.
• Bake until cookies are no longer shiny - 10-12 minutes.
• Let cool two minutes and transfer to wire rack.

Steps:

• Line two baking sheets with parchment paper.
• In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
• Add brown sugar,beat until combined. Add molasses, beat until combined.
• In a small bowl, dissolve baking soda in boiling water.
• Beat half of flour mixture into butter mixture.
• Beat in baking soda mixture, then remaining flour mixture.
• Mix in chocolate, turn into plastic wrap.
• Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Preheat oven to 325*.
• Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
• Chill 20 minutes. Roll in granulated sugar.
• Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
• Let cool 5 minutes.
• Transfer to a wire rack and cool completely.

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.