He began by helping me crack the eggs. First, we tapped the egg on the counter. Then, cracked it in half into a mug. Finally, Ryan poured it into the mixing bowl. He loved watching the mixer combine all of the ingredients and found it very funny that he could see his reflection in the bowl.
Once all of the ingredients were mixed together, he poured in the chocolate chips.
Time to fold them in!
After the dough chilled in the fridge for an hour, (and Ryan went home) I continued to make the cookies. Since they expand ever so slightly, if you use this recipe, it is important to flatten out the cookies before baking.
They looked and tasted delicious.
To add even more sweetness, try drizzling some melted white chocolate overtop.
Jewish Holiday Baking by Marci Goldman is a cookbook that I bought a few months ago. She has a number of yummy desserts for Passover in this book as well as for many other Jewish holidays. The recipe for these cookies can be found in this book.
Here is her recipe for Crisp and Chewy Chocolate Chip CookiesMakes 4-5 dozen cookies
1 1/3 cups brown sugar
1/2 cup white sugar
1 tablespoon Passover vanilla sugar
3/4 cup unsalted butter or margarine
1/2 teaspoon salt
1 cup matzoh cake meal
1 cup potato starch
2 cups chocolate chips
In a large mixing bowl, cream all three sugars with the butter or margarine. Blend in the eggs. Stir in the salt, matzoh cake meal and potato starch. Fold in the chocolate chips. Chill the dough for 1 hour or overnight for chewy style cookies; (I made these ones!) do not chill for thin and crisp cookies.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop out generous teaspoonfuls of dough. Place on the baking sheet leaving room for the cookies to spread. If using cold dough, press a little; if using fresh dough (not chilled), do not press down.
Bake for 12-15 minutes. Let cool. Use a spatula to remove from baking tray. Enjoy!
For more Passover dessert ideas click on the links below:
Have a happy Passover!