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The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the distinctive texture. Chocolate chips are added last.

Source: Martha Stewart Living, April 2008
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  • choklitgirl
    17 APR, 2014
    The taste of these are amazing..but I had 2 major problems.. firstly, I used oil, as I wanted them to be pareve, and I don't use marg.,..the chocolate mixture was so thick, that I couldn't properly fold in the whites, so they got squished and flat..secondly, once I did manage to mix in the whites, the mixture was quite runny, so the batter was very loose the the cookies came out really flat. I tried putting it in the fridge for a bit, but this didn't help much. Any suggstions?
    Reply
  • choklitgirl
    17 APR, 2014
    The taste of these are amazing..but I had 2 major problems.. firstly, the chocolate mixture was so thick, that I couldn't properly fold in the whites, so they got squished and flat..secondly, once I did manage to mix in the whites, the mixture was quite runny, so the batter was very loose the the cookies came out really flat. I tried putting it in the fridge for a bit, but this didn't help much. Any suggstions?
    Reply
  • KimB2014
    28 MAR, 2014
    Once the cookies are made, can they be frozen?
    Reply
  • dinahjerusalem
    13 APR, 2013
    I used slightly less sugar (American recipes are too sweet for my taste) and chopped up chocolate for chips as I didn't have chips. They hardly spread at all and could be transferred perfectly from the baking paper with a spatula. After they cooled I stuck them in a tupperware, they were DELICIOUS. I had to hide them so they wouldn't vanish straight away!
    Reply
  • Love2bake123
    25 MAR, 2013
    I never tasted a Passover dessert recipe as good as this one, first I made double the recipe then I made it like 5 more times, if you aren't sure which recipe will be good it should be this one!!!!!!!!!
    Reply
  • galejacob
    24 MAR, 2013
    I made these today. I doubled the recipe but I only added 1 1/2 cups of chocolate chips at the end. I let it sit for about 20 mins. They are awesome. They cooked perfect for me. It made about 80 + cookies.
    Reply
  • Diana_mom
    23 APR, 2011
    The taste of these cookies is amazing but they spread out so much during cooking so they turn out paper thin. Maybe the dough needs chilling before baking.
    Reply
  • bava32
    19 APR, 2009
    I made a triple batch right away and only regretted not making more. No one believed these were Passover cookies. They melt in your mouth, that's how good they are.
    Reply
  • MBS4174
    21 APR, 2008
    made these for the first seder this year. they were easy to make and everyone liked them. i will make them again.
    Reply
  • SACinVA
    19 APR, 2008
    Easy and delicious. I used these exact ingredients (not matzoh cake meal). Suggestions: let sit longer than 2 mins on cookie sheet (to keep them from falling apart) before you put them on the wire rack. Also, since they dont spread much, you can fit a lot on one cookie sheet. Makes close to 25 cookies
    Reply

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