Passover Chocolate Chip Cookies

Recipe by Maxxr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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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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