Double Chocolate Passover Cookies

April 14, 2016

With Passover now just over a week away it is time for me to stop pretending that it isn’t imminent and to start getting down to planning. Most years by this time I have menus set and the desserts finalized, but this year it seems to be that I am going to be figuring this out closer to the actual Seders. The one thing I know for sure is that I will not be making any big fancy desserts for the Seders. As much as I love big show stopping fancy desserts, I find that people tend to be so full by the end of the seder they end up barely eating them. An assortment of cookies and candies always seems to go over better, with people nibbling a cookie here, a marshmallow there. I save the big fancy desserts for Shabbat and holiday meals later in the week, when people aren’t quite as stuffed.

The only thing I am sure will absolutely be on our seder menu this year are these Double Chocolate Passover Cookies. (And the marshmallow frogs, the kids would rebel if we didn’t have frogs).  I was inspired to make these after making my friend Melissa’s amazing Passover Chocolate Chip Cookies last year. I made them three times during Passover last year alone, that is how good they are, you should absolutely try them! Her secret is using pudding mix in the cookies to make them tender and delicious. She uses vanilla pudding, but I decided I wanted to try a variation with chocolate pudding instead to make a chocolate variation of these awesome cookies. After a bunch of tinkering I ended up leaving the pudding mix behind, and using extra cocoa powder and potato starch instead of the pudding mix (My first attempts were way too sweet because of all the extra sugar in the pudding).

I am very pleased with the end result. They are intensely chocolaty with a soft chewy texture. The kind of cookie that is just right for dessert after a big meal, but is also perfect for an afternoon snack. I imagine I will be making these over and over throughout the holiday.

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Ingredients & Quantities

  • 1/2 cup (4 oz or 112g) coconut oil
  • 3/4 cup (6 oz or 168g) brown sugar
  • 1/4 cup (2 oz or 56g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (4.2 oz or 120g) matzah cake meal*
  • 1/2 cup (2.5 oz or 70g) potato starch
  • 6 tablespoons (1 oz or 30g) cocoa powder
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon salt
  • 2 cups (12 oz or 336g) good quality chocolate chips or chopped chocolate
*Note: To make this recipe gluten free use Yehudah gluten free matzah cake meal in place of regular cake meal.

Preparation Instructions

Combine the oil and sugars in the bowl of an electric mixer. Beat until well combined. Add the eggs and the vanilla extract and mix until well combined. Add the rest of the ingredients except the chocolate chips and mix well. Stir in the chocolate chips. Cover the bowl and refrigerate the mixture until cold, at least one hour.

Preheat the oven to 350. Line two cookie sheets with parchment paper. Using a tablespoon scoop, portion out the cookie dough into balls about one inch in diameter (about one ounce of dough each). Place the cookies on the baking sheet  two inches apart. Bake for 9-11 minutes, or until the cookies seem set on the top. Remove the cookies from the oven, let cool for five minutes, and then transfer the cookies to a cooling rack. The cookies are best within a day or so, but can be frozen for longer storage.


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