These Matzo Meal Chocolate Chip Cookies are light, crisp and have an interesting flavor. It's been a while since I've made them, but I remember them as being very good and nice change from the usual flour chocolate chip cookies.
The first time I made Matzo Meal Chocolate Chip Cookies, I used finally ground matzo instead of actutal matzo meal. The cookies spread quite a bit and were not as pretty, but they tasted great. The next time I used matzo cake meal and they were beautiful! Matzo cake meal is even finer than matzo meal and is generally better for baking, whereas matzo meal is better for breading or making matzo balls. So go with the cake meal if you can find it. You'll find plenty of ways to use it, including in Passover Brownies.
Another ingredient you'll need to hunt down is potato starch. Depending on where you live the potato starch might be more difficult to come by, but over the years I've managed to find it in Austin, TX, Chicago and Raleigh. If your local grocery store doesn't sell it there's always Amazon, but I think you will be able to find it.
Matzo Meal Chocolate Chip Cookies
- 1 ⅓ cups brown sugar 260 grams
- ½ cup plus 1 tablespoon granulated sugar 110 grams
- ¾ cup 6 oz unsalted butter (1 ½ sticks)
- 2 large eggs
- 1 ½ teaspoons vanilla extra**
- ½ teaspoon salt
- 1 cup matzo cake meal or make your own – see note (140 grams)
- 1 cup potato starch potato starch flour (140 grams)
- 2 cups chocolate chips or approved Kosher type chocolate
- In a large mixing bowl, cream both sugars with butter. Add vanilla. Blend in the eggs.
- Stir in the salt, cake meal and potato starch. Fold in the chocolate chips.
- Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Scoop out generous teaspoonfuls of dough or roll marble sized balls. Place on the baking sheets, leaving plenty of room for the cookies to spread (3 ½ inches).
- Press down a little if using chilled dough.
- Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes. Use a thin metal spatula to remove the cookies