Tag Archives: chocolate

Passover Chocolate Chip Cookies

I used to be terrified of Passover baking until I came across a flourless cookie recipe that blew my mind.  This recipe for Double Chocolate Nut Cookies saved Passover!  You may think I am being a little dramatic, but baking for Passover is tough!  A dessert that is “good enough for Passover” is just not good enough for me.  I pride myself on serving up delicious desserts at all times, no exceptions, no excuses.  I am currently on a mission to develop at least one delicious treat every Passover.  I am excited to share my recipe for chocolate chip cookies with you!

Passover Chocolate Chip Cookies

I developed this recipe one night and was eager to test it out.  I took out my new pink Kitchenaid and mixed up a batch of dough.

Passover Chocolate Chip Cookie Dough

The cookie dough looked perfect, just like regular cookie dough, so I put them in the oven.

Cookies fresh from the oven

They came out of the oven looking great.  Yes, that is a matzoh oven mitt.  It’s not Passover until I pull out my matzoh oven mitt!  Now the final test; how did they taste.  Delicious!  If I hadn’t baked these with my own two hands, I would not have believed they are Kosher for Passover!

cookies in the center of the seder plateThe secret ingredient in these cookies is vanilla pudding mix.  It gives the cookies a great texture and flavor.  Every Seder (traditional Passover meal) should end with these cookies.

Passover Chocolate Chip Cookies

These cookies are great because they are Kosher for Passover and non-dairy.  Happy Passover from my little slugger!

my little sluggerP.S. What are you baking for the holiday?

Passover Chocolate Chip Cookies
Serves: About 3 Dozen
  • 1 cup margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 pkg. vanilla pudding mix (instant or regular)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar.
  3. Add the eggs one at a time and mix until combined.
  4. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
  5. Add in the vanilla and chocolate chips.
  6. Using a 1½ Tbs. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie.
  7. Happy Passover!

Flourless Double Chocolate Nut Cookies

Passover is a very difficult holiday for a pastry chef.  For 8 days out of the year I feel like I am on a TV show and challenged to bake without flour.  No flour?!  It’s a dessert lovers nightmare!  Every dessert ends up tasting like sponges and cardboard.  For years I have disappointed my family and friends.  “I bake 51 weeks out of the year.  On Passover I’m off–fend for yourselves.”  A few years ago a friend of mine called me up and told me that she found a great flourless chocolate cookie recipe in the newspaper. Knowing that she’s not a great baker, she asked if I would bake her a batch for Passover.  I agreed with a disclaimer that I normally don’t “do” Passover baking.  OMG, the cookies were amaaazing!  I could not stop eating them.  Maybe Passover baking isn’t as hard as I originally thought.  Or…maybe this is just a delicious recipe.  It turns out that the recipe I was given is from François Payard, one of the best pastry chefs in the America.  Of course it’s a perfect recipe.  It’s also really easy to make!

Chocolate CookiesDo you believe that these are kosher for passover?  They look so delicious and taste even better.  To make these cookies, preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.  Spread 2 cups of walnuts in a thin layer and toast them in the oven for 9 minutes.

Toasted Pecans You may be wondering why my walnuts look like pecans.  No, you aren’t crazy.  The original recipe calls for walnuts, but when I went to the supermarket, they were all out which works out for me because I don’t care for walnuts anyway.  Pecans are my favorite and they actually work really well in this recipe.  So go ahead and use your favorite nut.  Once they are all toasty, give them a rough chop.

Chopping NutsAllow the nuts to cool.  Then in a bowl of an electric stand mixer combine confectioners sugar*, cocoa powder and salt.  Using the paddle attachment, mix the dry ingredients on low.  Then add in the cooled nuts and mix until the nuts are coated.  Then add in the egg whites and vanilla.  Mix on low until just combined.  Do not mix too long or the cookies will be tough.  The original recipe ends here, but I mixed in some chocolate chips.

Chocolate ChipsOnce the chocolate chips are mixed in, drop the batter onto a parchment lined cookie sheet.  (I used a 2 tsp. size cookie scoop.)

Scooping the CookiesBake the cookies at 325 degrees for 10-12 minutes until they are cracked and set on the outside.  The centers will still be soft.  Let them cool on the parchment paper.  They will release from the paper once they are cool.  I love how they look all lined up.

Cookies all in a rowCheck out that shine!  They get that glossy look from the egg whites.  They look good enough to eat.  So I had one.  Or six.  The recipe makes 36 cookies, I made enough to share!

Cookie BiteThey are soft, chewy and fudgy- perfect cookie texture.  Each bite is filled with nuts and chocolate.  This cookie is delicious year round for gluten free friends, those on a diet (no flour or egg yolks!) or to feed a chocolate craving.  They are especially perfect for Passover!  Double Chocolate Cookies

Please try this recipe for Passover!  Here is my adaptation of François Payard’s Flourless Chocolate Walnut Cookies.  Nobody should have to eat sponge cake all week.

5.0 from 1 reviews
Flourless Double Chocolate Nut Cookies
Serves: About 3 Dozen
  • 2 cups nuts (walnuts, pecans, any favorite type)
  • 3 cups confectioners sugar*
  • ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup chocolate chips
Passover Confectioners Sugar
  • In a food processor grind-
  • ⅓ cup granulated sugar
  • ½ tsp. potato starch
  • Can be stored in an airtight container for up to 1 month.
  1. Preheat the oven to 350.
  2. Line a cookie sheet with parchment paper.
  3. Spread the nuts in a single layer and toast them in the oven for 9 minutes.
  4. Allow them to cool and give them a rough chop.
  5. Lower the oven temperature to 325 degrees.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder and salt.
  7. With the mixer on low speed, add in the nuts and mix until they are coated with the sugar and cocoa powder.
  8. Add in the egg whites and vanilla. Mix until combined.
  9. Stir in the chocolate chips.
  10. Spoon the batter into a parchment lined cookie sheet.
  11. Bake for 10-12 minutes until the tops are cracked and the edges are set.
  12. Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will release from the paper once they are cool.
  13. Store in an airtight container for up to a week or in the freezer for 3 months.
*regular confectioners sugar is not kosher for Passover because it contains corn starch.