Who doesn’t love chocolate chip cookies? They are one of the most popular and beloved desserts in the world. The warm, gooey chocolate chunks melting in your mouth, the crispy edges, the soft center… it’s all just pure bliss. I am so glad I could create a Kosher for Passover Chocolate Chip Cookies recipe.
Looking for more Passover-friendly recipes? Try my Flourless Passover Chocolate Cake, Chocolate Caramel Matzo Candy, and Fried Matzo Brei.
Ingredients Overview
*The full recipe is in the recipe card below!
Cake meal: Cake meal is finely ground Matzo that has been processed into a flour-like consistency. This means that a cake meal has a finer texture than a matzo meal, making it suitable for use in cakes, cookies, and other delicate desserts.
Potato starch: A fine white powder that is extracted from potatoes. Potato starch is commonly used as a thickening agent in cooking and baking, as it can absorb and hold onto liquids, resulting in a thicker consistency.
Instant pudding: Gefen Pudding Mix is Kosher for Passover. You can also use instant pudding (like Jell-O) if you are not strict about Kosher laws. You do NOT need to prepare the pudding according to the package directions; follow the recipe instructions (you will only need the powder and the ingredients listed below).
Butter: Unsalted at room temperature.
Sugar: For sweetness.
Eggs: Bind the cookies and also help with leavening.
Chocolate chips: Make sure to use Kosher-for-Passover chocolate chips or chop up a kosher-for-Passover chocolate bar into small pieces.
Pro-Tips
Chill the dough: After mixing it, chill it in the refrigerator for at least 30 minutes or overnight. This will allow the flavors to meld and the dough to firm up, resulting in chewy cookies with a better texture.
Use parchment paper or silicone mats: Parchment paper or silicone mats on your baking sheet will help prevent the cookies from sticking and ensure they cook evenly.
Don’t overcrowd the baking sheet: Leave space between the cookies on the baking sheet to allow for spreading.
Pay attention to baking time: The baking time can vary depending on your oven, so keep an eye on the cookies and take them out when the edges are golden brown.
FAQs
Look at the edges of the cookies – they should be a golden brown color.
Gently touch the center of the cookie. If it feels set and no longer looks wet, it’s likely done.
Look at the texture of the cookie – it should be slightly puffy with a soft center. The edges should be slightly crisp.
Allow the cookies to cool completely on a wire rack before storing them.
Place the cookies in an airtight container or a resealable plastic bag. If you stack the cookies, place a piece of parchment paper or wax paper between the layers to prevent them from sticking together.
Keep the cookies at room temperature for up to 5 days.
If you want to store the cookies for longer, you can freeze them in an airtight container or resealable plastic bag for up to 2 months. Thaw them at room temperature before serving.
Passover Recipes You’ll Love
Horseradish for Passover with Beets
Kosher for Passover Chocolate Chip Cookies
Description
Equipment
- Standing mixer with a guitar hook (flat beater)
- Parchment paper
- Baking sheet
- Ice cream/cookie scoop
Ingredients
- 2 sticks/ 1 cup (220g) butter at room temperature
- 3/4 cup (160g) brown sugar light or dark
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 Teaspoon vanilla extract
- 1 cup (160g) cake meal
- 1/4 cup (30g) potato starch
- 1 pack Kosher for Passover Vanilla pudding
- 1 Teaspoon (5g) Kosher for Passover baking soda
- a pinch of salt
- 5.3 oz, 1 cup (150g) dark chocolate chips
Instructions
- Preheat the oven to 340°F/170°C.
- In a stand mixer with a flat beater, combine butter and sugars. Turn on to medium speed and beat until smooth.
- Add eggs and vanilla, and increase speed, beating until fluffy.
- Turn off the mixer and add cake meal, potato starch, vanilla pudding, baking soda, and salt, and mix on low speed until combined.
- Using a spatula, fold in the chocolate chips until evenly spread.
- Place the dough in the refrigerator and let it chill for 1 hour.
- Scoop dough balls onto a parchment-lined baking sheet using a cookie scoop or your hands. Make sure to space out the cookies.
- Bake for 10–14 minutes until lightly golden and the tops are crackly.
- Let the cookies cool in the pan for a few minutes, and then transfer them to a wire rack.
Very soft cookies but delicious
Great cookies
thank you
Great recipe!!
thank you
Surprisingly good!
Great recipe!
Can’t believe it is a “Passover Recipe” so good!
Made it again even though Passover is over!
Great recipe
thank you