Welcome back to Passover Week on Just About Baked! Here today is yet another one of my favorites. I’ve never gone a week without eating chocolate chip cookies, and I don’t see why Passover should be any exception. Thus, this cookie!
A few years back, Martha Stewart put out a few gorgeous dessert cookbooks. One was just for cupcakes, another for pie, and then she also did a whole book devoted to cookies. I bought the whole series, of course. I mean, her stuff is amazing and makes me feel like a grubby little kid who can’t figure out how to make something as fabulous. But when I do make a Martha recipe successfully, I feel proud and happy with life. Go figure.
These chocolate chip cookies are amazing. They taste like chocolate chip cookies, which is a real accomplishment on a flour-free holiday like Passover. I love that Martha included these in her book, and this is my third year baking them to rave reviews.
Now, I know it’s not okay to mess with Martha, so I only made one teensy change. I added white chocolate chips along with the regular ones. My rationale for that addition is…well, do I really need one? I mean, it’s white chocolate. The more, the merrier!
These are thick, beautiful cookies. They have volume. The farfel, which is just pieces of matza broken up, isn’t even detectable in the final result. It’s this magic disappearing trick. The result is a cookie that’s crisp at the edges but very soft in the middle. Perfection.
Want to know what’s even better? These cookies don’t need a mixer. Nope nope nope. You can mix these up in a bowl. I always double the recipe because they disappear so fast. I wind up making at least two batches over Passover. But I don’t mind, because they’re that delicious and doable! That’s how I feel about another beloved recipe, my mother-in-law’s mandel bread. It’s great, like Jewish biscotti for Passover. Mmmm.
But that’s a recipe for another day. And as for the chocolate chip cookies, thanks for creating a recipe that I can feel good about making, Martha! And please forgive me for using the white chocolate. I couldn’t help myself!
- 1 cup matza meal
- 1 cup matza farfel
- 3/4 cup sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup walnuts, toasted (optional)
Preheat the oven to 350. Line two cookie sheets with parchment paper.
Stir together the matza meal, farfel, sugar, brown sugar and salt. In a separate bowl, whisk together eggs, oil and vanilla. Stir the egg mixture into the dry ingredients. Then, stir in the chocolate chips and nuts.
Roll the dough into large balls and drop two inches apart on the cookie sheets. Bake until golden for 16-18 minutes, turning the sheets halfway through baking for evenness.
Let the cookies cool on wire racks. Store in an airtight container at room temperature for up to one week.