Passover Chocolate Chewy Cookie Recipes

PASSOVER CHOCOLATE CHIP COOKIES

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

Steps:

• 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.