Prep 10 mins
Cook 30 mins
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.
- 1 1⁄2 cups brown sugar, firmly packed
- 1⁄2 cup white sugar
- 3 tablespoons vanilla sugar or 2 teaspoons vanilla extract
- 1 cup unsalted butter (can decrease slightly) or 1 cup margarine (can decrease slightly)
- 2 eggs
- 1⁄4 teaspoon salt
- 1⁄4 cup matzo meal
- 3⁄4 cup matzo meal (matzah cake meal -couldn't put in)
- 1 cup potato starch
- 2 cups chocolate chips
- 1 teaspoon baking powder
- 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.
Amazing cookies - I made them last year for a friend's Seder, and a year later her guests are still telling me that they were the best Passover cookies they'd ever had. Thank you so much for posting - I'm getting very excited about making them again this year!
These cookies are AMAZING! They don't taste like Passover cookies at all (almost feel guilty eating them!)...they are thin and crisp on the outside, chewy on the inside - just perfect! My six year old suggested we could sell them and make lots of money and asked me to teach her how to make them for her kids when she grows up! Thanks for sharing!