Passover Chocolate Chip Cookies

Categories: Passover cakes

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Passover Chocolate Chip Cookies

I love eating my favorite cookies on Passover as well, and this recipe is amazing!
The best part about these cookies is that you won’t even notice they are Kosher for Passover. The come out chocolatey and yummy, and the whole family loves them. If you’re going to make something sweet over Passover, then you have to try these cookies. Addictive, easy to make, and even easier to eat.
These beauties are going to feature in a lot of homes over Passover.

Makes 50 cookies


100 grams butter
230 grams sugar (1 cup + 1 heaped Tbsp)
1 heaped Tbsp chocolate drink mix powder (like Nesquik)
2 Tbsp cocoa powder
1 egg
1/2 tsp baking soda
30 grams potato flour (1/4 cup)
120 grams matzah flour (1 cup)
1/2 tsp baking powder
3/4 cup chocolate chips


1. Take the butter out of the fridge 15 minutes before you start, to let it soften. Place in the bowl of a mixer and add the sugar and cream for around 2 minutes on high speed. Add the egg and cream for a minute and add the baking soda.

2. Add the chocolate drink mix powder, cocoa powder, and the flours and mix until well combined. Add the chocolate chips, leaving 1/4 cup aside.

3. Preheat an oven to 180°C.

4. Form 13-gram balls and arrange on a baking tray lined with parchment paper, ensuring there is ample space between the cookies since they flatten and spread out during baking.

5. Bake for 8 minutes. The cookies will puff up and crack a bit and later flatten out.

6. This isn’t mandatory, but as soon as the cookies come out of the oven, I stud each cookie with 2-3-4 chocolate chips. Do it quickly before the dough sets.

Good to know…
These are the flours I used in the recipe. I have no idea how they will turn out with other flours. For regular preparation, use 180 grams regular flour and no baking powder.
Make the cookies as soon as the dough is ready because it dries out fast.
The cookies keep for 3-4 days in a closed container. You can make them without the chocolate chips. For a non-dairy version, use butter-flavored or regular margarine.

Matzah flour absorbs liquid so it’s best to work quickly. Set aside 1/4 cup water and add a little whenever needed.

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