Passover Chocolate Chip Cookies (that taste like the real deal!)

My son stared at the plate of chocolate chip cookies in front of him with a suspicious gaze. After sampling a cookie, he smiled and pronounced it “scary”. These Passover chocolate chip cookies by Melissa Kaye @lilmisscakes are so authentic looking and tasting, they have almost fooled great cookie connoisseurs into believing they are the real deal i.e., my year-round recipe. Moist and chewy with a hint of vanilla, and chock full of chocolate chips, they are a welcome Passover treat for noshers of all ages. No matter where you hide these cookies they never last long, so make a double batch.

Passover Chocolate Chip Cookies

This recipe for chocolate chip cookies includes instant vanilla pudding which makes these cookies extra soft and moist. Allowing the cookie dough to rest in the refrigerator for as little as an hour enhances the caramelization and browning process when the cookies bake and helps them develop deeper flavor. These cookies are made with matzo cake meal and are suitable for people who eat gebrochts. Have a Happy Passover!

Assemble your ingredients. Combine the matzoh cake meal, potato starch, vanilla pudding, baking soda, vanilla sugar and salt in a bowl and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine and sugars on medium-high speed. Beat for 3 minutes. Add the eggs one at a time, incorporating the first egg completely before adding a second egg. Shut off the mixer. Add the matzoh cake meal mixture all at once and pulse the mixer (turn it off and on) 4-5 times until the dry ingredients are blended into the creamed mixture. Beat the mixture for 1 minute on low speed. Add the chocolate chips. Refrigerate the cookie dough for 1 hour and up to 24 hours.

Center a rack in the middle of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. Using a 1½ Tbs. size cookie scoop, drop the dough onto a prepared baking sheet, spacing the balls of dough about 2 inches apart. Bake each pan of cookies for 10 minutes until the edges of the cookies are slightly brown. Allow the cookies to cool. Store them in a resealable airtight container. These cookies freeze very well.

Print Recipe

Passover Chocolate Chip Cookies

Cookies, Cakes, Pies and Desserts

By Melissa Kaye @lilmisscakes – Serves: 36

Prep Time: 15 minutes + resting time – Cooking Time: 10 minutes per batch – Total Time: 35 minutes + resting time

Moist and chewy with a hint of vanilla, and chock full of chocolate chips, these chocolate chip cookies are a welcome Passover treat for noshers of all ages.

Ingredients

1 cup margarine
¾ cup brown sugar
¼ cup granulated white sugar
2 eggs
1 cup matzoh cake meal
¼ cup potato starch
1 2.8 ounce (80 g) package instant vanilla pudding mix
1 tsp. baking soda
¾ tsp. salt
1 tablespoon vanilla sugar
1 9 oz. package semi-sweet chocolate chips (1 1/2 cups)

Instructions

Combine the matzoh cake meal, potato starch, vanilla pudding, baking soda, vanilla sugar and salt in a bowl and set aside.

Turn off the mixer. Add the matzoh cake meal mixture all at once and pulse the mixer (turn it off and on) 4-5 times until the dry ingredients are blended into the creamed mixture. Beat the mixture for 1 minute on low. Add the chocolate chips. Refrigerate the cookie dough 1 hour and up to 24 hours.

Center a rack in the middle of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. Using a 1½ Tbs. size cookie scoop, drop the dough onto a parchment lined baking sheet spacing the dough balls about 2 inches apart. Bake each pan of cookies for 10 minutes until the edges of the cookies are slightly brown. Allow the cookies to cool. Store them in a resealable airtight container.