If you're anything like me and my family, you find that the hardest part about Passover is noshing, or finding a good snack. Sure, I have 2 containers of macaroons in the closet, and yeah, they're alright, but after a few days of them? Bo-ring! The only problem is that those box mixes or pre-packaged things are equally pretty terrible. Sometimes, the flavor is there, but man, they're so dry!
I cobbled this recipe after finding some online that had things about them I didn't like or couldn't use. Like flour. Since I'm writing this on Sunday morning, my family has yet to try them. However, I ate a few yesterday - quality control and all that - and I was pleasantly surprised. While they don't quite taste or behave like your normal cookies, these are the best tasting Passover cookies I've ever had.
Let me say that again, just so we can be clear: do NOT compare these to your favorite, everyday chocolate chip cookie recipe. If you compare them to that recipe, they will fall far short of your expectations.
However, if you look at these compared to other Passover treats, you will be pleasantly surprised. Yes, you can still taste the matzah, but for me, it's more of a muted, nutty flavor than an actual matzah flavor. I made some of these as chocolate chip cookies and some as double chocolate chip cookies, and while the flavor is a bit more muted in the double chocolate, you will not get rid of it altogether. Frankly, I gave up trying to hide the matzah flavor years ago. I don't really mind the taste of matzah, so why hide it when I can embrace it instead?
These aren't going to bake up or behave quite like your regular cookies, either. You can fit more of these on a pan because they don't really spread out. I used my cookie scoop, and they pretty much just stayed in that round ball shape. To remedy this, I just gently tapped them with the bottom of a glass. You can do this before or after they come out of the oven. Out of the oven is a little easier, though you may want to grease the glass a little bit just to make sure you don't lose any good chocolate chips.
Also, if you don't have molasses in your cabinet, no big deal. You can substitute the granulated sugar + molasses combination for the same amount of brown sugar (in this case, 1 1/2 cups). The flavor will be the same, but I found that the molasses gave the cookies some extra moisture that was lacking when I used just brown sugar. If your family prefers nuts in their cookies - go ahead and add those too! The great part about this is that it's pretty customizable to whatever tastes and flavors you prefer.
I am sure my family will enjoy these, and I hope your family does, too. Chag Sameach!
Kosher for Passover Chocolate Chip Cookies
2 sticks butter, room temperature
2 Tbsp honey
2 tsp vanilla extract
1 1/2 c. granulated sugar
3 Tbsp molasses
2 eggs
1 1/2 c. matzah cake meal
1/4 c. matzah meal
10 oz. bag (2 cups) kosher for Passover chocolate chips
Preheat oven to 350°F. Grease cookie sheets and set aside.
In a large bowl, combine butter, honey, vanilla, sugar and molasses until smooth and creamy.
Stir in the eggs and mix well.
Add cake meal and matzah meal; stir until combined.
Fold in chocolate chips.
Drop by rounded teaspoon onto prepared cookie sheets. Bake 10-12 minutes, until cookies are set and tops are lightly browned. Remove from oven and gently tap cookies with the bottom of a glass to round them out. Let cool for a few minutes, then transfer to a wire rack to cool completely.
Pour a tall glass of milk and enjoy!
