By Maxxr on March 15, 2005
"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!"
Serving Size: 1 (32 g)
Servings Per Recipe: 36
"These were a hit! The cookies are delicious and chewy! But beware, (after refrigeration) the batter spreads so much in the oven, you really need about 4 baking sheets to really spread out the cookies. On 3 cookie sheets, most of my batter blended together and I had to cut the cookies apart."
"I just made these. They are amazing! I can't believe they are kosher for passover. I would eat these year round! My kids love them too."
"This recipe is exactly the same as Marcy Goldman's "Crisp and Chewy Chocolate Chip Cookies" from "A Treasury of Jewish Holiday Baking". The cookies are good, but mine turned out soft rather than chewy. I think this may be because the Kosher for Passover brown sugar available in my area is brown coloured granulated sugar, as opposed to normal brown sugar (it's called "brownulated"). They are still very tasty though. I'd like to try them with regular brown sugar next year, if I can find any. 2009 update - this year I was able to find kosher for Passover light brown cane sugar. The cookies were much better, and they are now on my yearly "repeat" list. To keep them chewy, it is really important to store them in a container with a tight fitting lid."
"One of the best passover desserts I've ever had! Better crunchy, keep 'em in for the full 15 mins. Thanks Maxxr!"
"incredible!! (and not just at passover)"
"These are the best passover chocolate chip cookies. Don't even think about buying any or trying other recipes!"