Ingredients
1 cup margarine (2 sticks)
¾ cup brown sugar
¼ cup sugar
2 eggs
1 cup matzoh cake meal
¼ cup potato starch
1 (2.8 ounce) package vanilla pudding mix
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350℉.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar. Add the eggs one at a time and mix until combined.
With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips.
Using a 2 tablespoon 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.
Description
These are so-o-o-o good that it is hard to believe that they are for Passover. The pudding mixture make the cookies soft and chewy.
Servings
36
Notes
These cookies are so good that I want to eat them frozen. I will be adding the pudding mix to my regular Toll House cookies from now on.
Source
I printed this off of a posting on one of the FB groups for Passover and can't find the original copy to be able to give credit to the poster. When searching, I found the recipe on Jamie Geller's website.
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