Chocolate Passover Cookies

120 Ratings
  • 5 17
  • 4 16
  • 3 53
  • 2 31
  • 1 3

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 perfect texture. Chocolate chips are added last.

Martha Stewart Living, April 2008

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Recipe Summary

Yield:
Makes 14
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Ingredients

Directions

  • Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)

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  • In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.

  • Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.

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Reviews (12)

120 Ratings
  • 5 17
  • 4 16
  • 3 53
  • 2 31
  • 1 3
Martha Stewart Member
04/17/2014
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?
Martha Stewart Member
03/28/2014
Once the cookies are made, can they be frozen?
Martha Stewart Member
04/13/2013
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!
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Martha Stewart Member
03/25/2013
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!!!!!!!!!
Martha Stewart Member
03/24/2013
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.
Martha Stewart Member
04/23/2011
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.
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Martha Stewart Member
04/19/2009
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.
Martha Stewart Member
04/21/2008
made these for the first seder this year. they were easy to make and everyone liked them. i will make them again.
Martha Stewart Member
04/19/2008
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
Martha Stewart Member
04/19/2008
These are delicious for Passover cookies. Only problem is they are so soft that they fell apart going from the pan to the rack to cool. I wonder if there should be more mazto meal? Any suggestions to make them better? They are good though.
Martha Stewart Member
04/12/2008
I"ve already made 3 batches of these cookies exactly as the recipe instructs. They are delicious! No one has guessed that they are passover cookies! Delicious all year round!
Martha Stewart Member
04/12/2008
I'm thinking the 1/2 cup matzo meal should be 1/2 cup matzo cake meal. Have you tried this recipe successfully with matzo meal? 16 oz. of chocolate is a lot to waste. Reply ASAP please, I want to bake today
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