Martha Stewarts Passover Chocolate Chip Cookies Recipes

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PASSOVER CHOCOLATE CHIP COOKIES



Passover Chocolate Chip Cookies image

These are almost as good as what you can make the other 358 days of the year.

Provided by SANDI

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 60

Number Of Ingredients 8

¾ cup chopped walnuts
1 cup matzo cake meal
¼ teaspoon salt
½ cup potato starch
3 eggs
½ cup margarine, softened
1 ¼ cups white sugar
1 (12 ounce) bag chocolate chips

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.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 10 g, Cholesterol 9.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 31.5 mg, Sugar 7.3 g

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHOCOLATE PASSOVER COOKIES



Chocolate Passover Cookies image

The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate chips are added last.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 14

Number Of Ingredients 9

1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
3/4 cup packed light-brown sugar
2 large egg yolks
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, melted
1/2 cup matzo meal
1/4 teaspoon coarse salt
4 large egg whites
8 ounces semisweet chocolate chips

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.

FLOURLESS PEANUT-CHOCOLATE COOKIES



Flourless Peanut-Chocolate Cookies image

You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 7

1 cup creamy peanut butter
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Beat peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.
  • With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place on parchment-lined baking sheets, spacing 2 inches apart.
  • Bake, rotating sheets halfway through, until golden and puffed, 14 to 17 minutes. Let cool on sheets 5 minutes; transfer cookies to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

CHOCOLATE CHIP COOKIES FOR PASSOVER



Chocolate Chip Cookies for Passover image

This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the flour, making it a perfect Passover dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

1 cup matzo meal
1 cup matzo farfel
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup nondairy semisweet chocolate chips
1/2 cup chopped walnuts, toasted

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.

CHOCOLATE CHUNK MACAROONS



Chocolate Chunk Macaroons image

Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as leavened bread, wheat, oats, barley, spelt, and rye.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20

Number Of Ingredients 6

3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
  • Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
  • Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

MARTHA'S SOFT-BAKED CHOCOLATE CHIP COOKIES



Martha's Soft-Baked Chocolate Chip Cookies image

I found this recipe in a Martha Stewart magazine. If you like soft, almost fluffy cookies, this is for you!

Provided by run for your life

Categories     Drop Cookies

Time 1h5m

Yield 36-48 cookies, 48 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup unsalted butter, room temp
1/2 cup light corn syrup
2 large eggs
2 teaspoons vanilla
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350.
  • Whisk together flour, baking soda, baking powder and salt.
  • In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
  • Beat in eggs and vanilla.
  • With mixers on low, gradually add flour mixture, beating just until combined.
  • Fold in chocolate chips.
  • Drop dough by tablespoons onto two baking sheets, 2 inches apart.
  • Bake until cookies are no longer shiny - 10-12 minutes.
  • Let cool two minutes and transfer to wire rack.

EASY PASSOVER CHOCOLATE CHIP COOKIES



Easy Passover Chocolate Chip Cookies image

These are the best and easiest passover cookies. Almost like the real thing. Cookies may be stored at room temperature for up to 2 days or frozen.

Provided by Jen

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 9

cooking spray
½ cup vegetable shortening
¾ cup white sugar
1 large egg
¾ cup matzo cake meal
2 teaspoons orange juice
1 teaspoon firmly packed potato starch
⅓ teaspoon salt, or to taste
⅔ cup semi-sweet chocolate chips, or more to taste

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.

Nutrition Facts : Calories 97.4 calories, Carbohydrate 11.5 g, Cholesterol 7.8 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 35.8 mg, Sugar 8.9 g

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