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Matzo Meal Chocolate Chip Cookies

Matzo Meal Chocolate Chip Cookies
Course Dessert
Cuisine Jewish
Author Cookie Madness


  • 1 1/3 cups brown sugar 260 grams
  • 1/2 cup plus 1 tablespoon granulated sugar 110 grams
  • 3/4 cup 6 oz unsalted butter (1 1/2 sticks)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extra**
  • 1/2 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


Note: (Adapted from a Marcy Goldman recipe)
To make matzoh cake meal, place regular matzoh meal in a food processor and process for a minute or until finely ground.
Original recipe did not include vanilla. It called for ½ cup sugar and 1 tablespoon vanilla sugar.