Passover Chocolate Chip Cookies

With passover being 2 weeks away I really wanted to get some baking in a head of time. I have never tried to freeze these cookies but my week leading up to the Seder is going to be crazy so I thought I would give it a try this year.

I'll be having the first night Seder in Philly with my cousins and the second night Seder in Richmond with my parents.

Today was a rainy Saturday so I took my new Kitchen Aid mixer out of the box.

I found this recipe 4 or 5 years ago and have been making them ever since. One year (2009) I even made it into a large chocolate chip cookie cake (we were celebrating 2 family members birthdays that year, see below).

This recipe is parve, but my family doesn't follow meat/dairy dietary laws so I make mine with butter.

Ingredients:

2 sticks margarine, room temperature (I use butter)

1 1/2 cups sugar

2 eggs

1 Tbsp. orange juice (Every year I have to purchase a small container of OJ just for 1 Tbsp. So a few months ago when I had some OJ in my fridge I froze some in an ice cube tray and then transferred them to a Ziploc bag knowing I would make these cookies again this year.)

1 1/2 cups matzo cake meal
1 tsp. potato starch
1 tsp. salt
8 oz. chocolate chips

Preparation:

1. Preheat oven to 350 degrees.

2. Grease cookie sheets. The best way to do this is to use the wrapper from the butter after you add it to your mixer bowl.

3. Cream margarine (butter) and sugar.

4. Add eggs and mix well. You should have a very creamy consistency.

5. Add all remaining ingredients except chocolate chips and mix well. It will look (and taste) a lot like normal cookie dough.

6. Stir in chocolate chips with a spoon. Don't use the mixer because it could break up the chocolate.

7. Drop by teaspoons onto greased cookie sheets. Every year I forget that these cookies don't spread at all and I keep them balled up like a normal chocolate chip cookie. After the first batch came out I remembered. So for all the remainder ones I just lightly pressed them down with my fingers, and put them a lot closer together. This picture is of the first batch, I forgot to take a picture of the revised version.

8. Bake 20-25 minutes, until light brown. Like all cookies you should rotate the cookie sheets in your oven. I rotate the sheets on each rack as well as switching them from top and bottom. Most ovens are not even and things tend to cook unevenly if you don't keep an eye on them.

Original recipe says it will yield about 4 dozen but I make larger cookies. This time since I am going to 2 Seders (and need extras for the rest of the week) I doubled the recipe. I got about 6.5 dozen.

The cookie on the left is the one that I didn't press down and the one on the right is the one I did press down.

Happy Baking :)