Passover Chocolate Chip Cookies
- Reviews 7
Ready In: 2 hrs 15 mins
Serves: 36
Ingredients
- 1 1⁄3 cups passover brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon passover vanilla sugar
- 3⁄4 cup unsalted butter (1 1/2 sticks) or 3⁄4 cup margarine (1 1/2 sticks)
- 2 eggs
- 1⁄2 teaspoon salt
- 1 cup matzo cake meal
- 1 cup potato starch
- 2 cups chocolate chips
Directions
- 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.
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