These Matzo Meal Chocolate Chip Cookies are light, crisp and have an interesting flavor. It's been a while since I've made them, but I remember them as being very good and nice change from the usual flour chocolate chip cookies.
The first time I made Matzo Meal Chocolate Chip Cookies, I used finally ground matzo instead of actutal matzo meal. The cookies spread quite a bit and were not as pretty, but they tasted great. The next time I used matzo cake meal and they were beautiful! Matzo cake meal is even finer than matzo meal and is generally better for baking, whereas matzo meal is better for breading or making matzo balls. So go with the cake meal if you can find it. You'll find plenty of ways to use it, including in Passover Brownies.
Another ingredient you'll need to hunt down is potato starch. Depending on where you live the potato starch might be more difficult to come by, but over the years I've managed to find it in Austin, TX, Chicago and Raleigh. If your local grocery store doesn't sell it there's always Amazon, but I think you will be able to find it.
Recipe
Matzo Meal Chocolate Chip Cookies
Ingredients
- 1 ⅓ cups brown sugar 260 grams
- ½ cup plus 1 tablespoon granulated sugar 110 grams
- ¾ cup 6 oz unsalted butter (1 ½ sticks)
- 2 large eggs
- 1 ½ teaspoons vanilla extra**
- ½ teaspoon salt
- 1 cup matzo cake meal or make your own – see note (140 grams)
- 1 cup potato starch potato starch flour (140 grams)
- 2 cups chocolate chips or approved Kosher type chocolate
Instructions
- In a large mixing bowl, cream both sugars with butter. Add vanilla. Blend in the eggs.
- Stir in the salt, cake meal and potato starch. Fold in the chocolate chips.
- Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Scoop out generous teaspoonfuls of dough or roll marble sized balls. Place on the baking sheets, leaving plenty of room for the cookies to spread (3 ½ inches).
- Press down a little if using chilled dough.
- Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes. Use a thin metal spatula to remove the cookies
Anna says
KarenB, THANKS!
For anyone looking for the Blondies recipe, here's a half batch version.
https://www.cookiemadness.net/2008/04/12/passover-chocolate-chunk-bars/
And here's the version from the notes left by Karen R in another part of this comment section.
Cream 1 cup unsalted butter with 1 1/2 cups brown sugar and 1/4 cup white sugar. Mix in 2 eggs. Mix in 1/4 teaspoon salt and scrapings from a one-inch piece of vanilla bean (or use 2 teaspoons vanilla extract.) Then add 1 cup matzo cake meal, 1 cup potato starch, 1 cup chopped chocolate and one cup toasted pecans or walnuts. Spread in a greased 9 ” square pan. Bake 35-40 minutes at 350, until set – it doesn’t really brown very much.
Karenb says
I had this Blondies for Passover recipe in my Passover recipe binder for several years and finally made it yesterday. It was Excellent and loved by everyone who tried it! I added in 2/3 C Toasted Coconut, used Toasted Pecan pieces and chocolate chips. This does NOT taste like a "Passover" recipe!
HIGHLY RECOMMEND!!
Anna says
Julie, Jill, Cindy and Lucy. Thank you so much for your thorough reviews. I really appreciate your taking the time do describe your experience with the cookies.
Also, Cindy -- thanks for posting the new shortbread recipe and recommending the book.
Speaking of which, I think I accidentally deleted the credit for this recipe. I made a few *very* minor changes, but it's adapted from a Marcy Goldman recipe.
Lucy says
I made these cookies yesterday and they were a hit! I have tried several other Passover chocolate chip cookie recipes and never thought much of them. I am known as a pretty good baker during the rest of the year so I have been pretty annoyed at my lack of success. The cookies taste good and have a nice, chewy, slightly soft texture. I chilled the dough several hours and used the parchment paper. I used a dark chocolate bar chopped up and some chips to make up the two cups.
I hate cooking during Passover because my work schedule is tough and I don't have a lot of time to experiment. We also do not eat meat (except for a little fish) so I start getting a little thin on ideas toward the end of the week. Thanks for the bright spot! I even ate two of them for breakfast...sure beats matzah!
Jill says
Great Passover chocolate chip cookie recipe! This is the first time I made a dessert for Passover and these cookies turned out great! I let the dough chill for 24 hours before baking and they did not spread at all! They actually came out soft and chunky! I also just used a non stick pan instead of parchment paper and they turned out perfect (did not stick or spread at all)! I can't wait to share these with my family!
Julie says
I made these last year for my husband's family--I'm not Jewish--and they were the hit of the dessert table. Kids aren't that crazy about coconut so were psyched to have ccc--and the adults were pretty infatuated, too.
Anonymous says
does anyone know a recipe for shortbread (icing sugar) chocolate chip cookies for passover...what would one substitute for the cornstarch and flour?
Anna says
Diann, I am looking forward to hearing what you think of the carrot cookies. Maybe I'll make one of your recipes this weekend.
Chris, somebody else made those....I can't remember who or when, but they liked the flavor of the strawberry marshmallows. I don't think I'd care for them, but Todd would.
NP, you should try them. Just make sure to chill the dough overnight and don't bake on too slipper a surface. I also found I got neater looking cookies when I used smaller amounts of dough.
noble pig says
Hey these look great!
Chris C-L says
I made krispie treats today and used strawberry marshmellows instead of regular marshmellows.....quite tasty! I'm sure these are seasonal, so I may have to buy a few bags to put in the pantry.
Diann (aTxVegn) says
Hi, Anna. Although I don't celebrate the Jewish holidays, a new choc chip cookie recipe is always nice. I should be able to make the carrot cake breakfast cookies this weekend and I'll let you know how they turn out.
I'm glad I didn't run into you at the mall all wrinkled and depressed. ,)
Anna says
Carole, thanks so much for the offer. I may take you up on it. I can usually find stuff around here, but I have to bounce around between different grocery stores.
Josie, and everyone else. I just baked another round of these using dough I'd chilled overnight. The well-chilled dough spread much less and the cookies are more uniform and slightly thicker (though still crispy and light).
So my tips are
#1. Use well-chilled dough
#2. Don't bake on a non-stick cookie sheet, but rather a Silpat or parchment lined sheet (as recipe says). I baked the first batch directly on a non-stick surface and I believed that caused them to spread more. It helps if they have some sort of matting underneath.
Josie says
I'm sooo excited to make a cookie that is not a macaroon this year. Guess my husband and I will have to stop using Passover as a time to crash-diet!
carole says
Anna
If you need any additional passover products (matzoh cake flour, potato starch, etc.) let me know and I will send them to you.
We have a stricty kosher market within walking distance.
They even have Kosher for Passover Chocolate and Chocolate Chips.
Anna says
Hello Dorit!
I'm guessing Matzoh Cake Meal is easiert to find in Israel than in South Texas and am looking forward to seeing what your cookies look like compared to mine.
The next Passover cookie I make is going to be the one Karen posted above.
Dorit says
Thanks you!
Passover is coming up and as I live in Israel we do celebrate it and avoid any bread and nread products!
I will definately try these cookies. They do look like a winner.
Thanks
Anna says
Karen, thanks so much for posting your recipe. I will definitely make it between now and Passover. I love that it calls for both of the new ingredients I bought today -- Matzo Meal and Potato starch. Thanks again!!!!
Karen says
Thanks for posting this - they look good, I have a large repertoire of passover recipes and have never made a chocolate chip cookie! Here is a recipe for blondies for passover that is outstanding, my daughter especially looks forward to it every year:
Cream 1 cup unsalted butter with 1 1/2 cups brown sugar and 1/4 cup white sugar. Mix in 2 eggs. Mix in 1/4 teaspoon salt and scrapings from a one-inch piece of vanilla bean (or use 2 teaspoons vanilla extract.) Then add 1 cup matzo cake meal, 1 cup potato starch, 1 cup chopped chocolate and one cup toasted pecans or walnuts. Spread in a greased 9 " square pan. Bake 35-40 minutes at 350, until set - it doesn't really brown very much.