Easy Passover Chocolate Chip Cookies Recipes

PASSOVER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat the oven to 350℉. 1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar. Add the eggs one at a time and mix until combined. 2. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips. 3. Using a 2 tablespoon size cookie scoop, drop the dough onto a parchment-lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie. Happy Passover!

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
• Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl.
• In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets.
• Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.

EASY PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Place oven rack in the upper third of the oven.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 cushioned or heavy-duty baking sheets with cooking spray.
• Beat shortening and sugar together in a large mixing bowl with an electric mixer on medium speed until creamy and smooth.
• Beat egg into shortening mixture until well mixed.
• Place matzo cake meal, orange juice, potato starch, and salt into bowl with shortening mixture; beat on low speed until batter is well combined. Stir chocolate chips into batter.
• Drop batter by rounded tablespoons about 2 inches apart onto prepared baking sheets.
• Bake cookies in the preheated oven until pale golden brown, 14 to 17 minutes.
• Cool cookies on baking sheet for 2 minutes. Transfer to rack to cool completely.

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 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.

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Cream the sugars with the margarine.
• Add the eggs and vanilla.
• Add the rest of the ingredients except for the chocolate chips.
• Now add the chocolate chips.
• Roll balls of dough and flatten into cookies.
• Place on a parchment paper covered cookie sheet.
• Bake at 350 degrees F or 175 C for 10-15 minutes or until done.

CHOCOLATE PASSOVER COOKIES

Steps:

• Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
• In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
• Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.

PASSOVER CHOCOLATE CHIP COCOA MERINGUES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
• In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
• Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

CHOCOLATE CHIP COOKIES FOR PASSOVER

Steps:

• Preheat oven to 350 degrees. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
• Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.

PASSOVER CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease baking sheets.
• Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool.
• Combine potato starch and baking powder in a bowl.
• Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
• Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
• Drop spoonfuls of batter onto the prepared baking sheet.
• Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
• Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.