Who doesn’t love chocolate chip cookies? Chocolate chip cookies 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.
*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.
Chill the dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes or up to overnight. This will allow the flavors to meld and the dough to firm up, resulting in cookies that are chewy and have a better texture.
Use parchment paper or silicone mats: Using 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.
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 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.
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Passover Chocolate Chip CookiesPrint Pin Recipe
- 2 sticks/ 1 cup (220 grams) butter at room temperature
- 3/4 cup (160 grams) brown sugar light or dark
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (160 grams) cake meal
- 1/4 cup (30 grams) potato starch
- 1 pack Kosher for Passover Vanilla pudding
- 1 teaspoon (5 grams) Kosher for Passover baking soda
- a pinch of salt
- 5.3 oz/ 1 cup (150 grams) dark chocolate chips
- 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.
- Using a cookie scoop or your hands, scoop balls of dough onto a parchment-lined baking sheet. 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 to a wire rack.