Passover is the “big one” in our family. And since this year we won’t be able to be together, at least we will be able to know that we are all eating the same thing. These kosher for Passover chocolate chip cookies are famous in our circle.
People swear they taste like they should be made year round. It’s one of the first things she makes (along with mandel bread) each year, so that she hasn’t something to snack on while cooking the rest of the holiday foods.
This year, things are a little different, and we won’t be cooking for a large crowd like normal. But that doesn’t mean that we should have a big batch of cookies at the ready. Don’t want to eat them all in one sitting? Fair enough, pop them in the freezer and you have them any time you need them.
What makes these cookies kosher for Passover?
Since during Passover, Jews around the world abstain from eating things made with flour and that are leavened, these cookies don’t use any flour. Instead, we make things using ingredients like matzo meal, cake meal (finer ground matzo meal) and potato starch to build our baked goods.
Since baking is so much about chemistry and these ingredients aren’t ones any of use work with year round, you’ll want to follow the recipe in the order that its listed. Passover desserts can be finicky, so pay attention!
Interested in more desserts that are kosher for Passover or want to know what the holiday is all about? Check out these few resources as a starting point:
- Melinda Strauss has a ton of great Passover recipes and is a truly inspiring person to get to know!
- Tori Avey is a great resource for learning about Passover and has some great recipes as well.
- Jamie Geller is a great resource for kosher recipes and for Passover especially.
- Looking for a complete menu plan for Passover? I’ve got you covered here.
Do they really taste like a Tollhouse cookie?
In my humble opinion, yes. These are really good for being kosher for Passover. I’m typically partial to a super chewy, almost under baked cookie with pools of chocolate. That’s not this cookie.
These are however, soft and a bit cake like and the right balance of sweet and chocolate for when you craving a cookie…even if you’ve just eaten your weight in matzo 😊.
Also, I like to make my Passover chocolate chip cookies with butter, because butter is better (always) in my world. However, the work out just as well with a non-dairy alternative (margarine, plant based butters, etc) so that they are dairy-free.
How do you make Passover chocolate chip cookies?
There is super important thing to note when making these cookies. You must follow the directions exactly in order, making sure to add the vegetable oil last. Something about that chemistry makes these cookies work!
Start by preheating your oven to 350 degrees and line a baking tray with parchment paper.
In a large mixing bowl with a hand mixer cream together the butter/margarine and sugars until light and fluffy.
Then add the salt, baking soda and vanilla and mix together. Then add the eggs and mix well again. Then add the cake meal and potato starch and use mixer to mix until well combined.
With a spatula or wooden spoon, fold in the chocolate chips and then using that same spatula or wooden spoon stir in the vegetable oil.
Using a small cookie scoop (or a tablespoon measuring spoon) scoop each cookie into your hand, flatten a bit with the palm of your hand and place on the prepared cookie sheet. You’ll want to get about 12 – 15 cookies on baking tray.
Bake at 350 degrees for about 10 minutes or until just lightly browning. Once they are done baking, take them out of the oven and let cool on a cooling rack until you won’t burn your mouth on the melty chocolate goodness!
Guys, these are so good, that my mom has been known to bake a batch even when it’s not Passover. Try them and let me know what you think!
Looking for other recipes that you can make during Passover? Check these out:
Passover Chocolate Chip Cookies
- 1 cup white sugar
- ½ cup brown sugar pack well
- 1 cup unsalted margarine
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 2 eggs
- 1 ¾ cup cake meal
- ½ cup potato starch
- 12 oz. chocolate chips
- 3 tablespoons vegetable oil
- Make sure to follow the recipe in order adding vegetable oil last.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl using a hand mixer, cream margarine (or butter) and sugars well, until light and fluffly.
- Add salt, baking soda and vanilla, mix well.
- Add eggs and mix well.
- Add cake meal and potato starch, combine well.
- With a wooden spoon or spatula, fold in chocolate chips.
- Stir in vegetable oil with the same spoon or spatula.
- Using a small cookie scoop (or a tablespoon measure), scoop the batter into your hand and then flatten each cookie with your palm.
- Place cookies on prepared baking sheets. You’ll want 12 cookies on a sheet.
- Place in 350-degree oven about 10 minutes or until just brown.
- Remove from oven, let cool about 5 minutes and then move to cooling rack to finish cooling.