Kosher for Passover Chocolate Chip Cookies
Yield 16 cookies
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Description
These big soft Passover chocolate cookies are truly perfect! Kosher, Dairy
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.
Notes
Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.