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 CHEWY COOKIE
Steps:
- see recipe
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
CHOCOLATE CHEWY COOKIES
Double chocolate, chewy, yummy, best ever cookies! I got this recipe from my friend Bella, one of the finest bakers I've ever known.
Provided by Hey Jude
Categories Drop Cookies
Time 27m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
- Gradually beat in the flour mixture then add chocolate chips.
- Drop the dough by rounded tablespoonfuls onto greased baking sheets.
- Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.
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.
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cocoa, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
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