We asked, "What's one dessert recipe you miss more than anything else during Passover?" and we got an answer--loud and clear: chocolate chip cookies! Keeping your dessert Kosher for Passover without sacrificing a little taste and texture is difficult, but we cracked the code. Get ready for the most delicious, true-to-the-original Passover chocolate chip cookies of your life.
We consulted multiple experts to make sure our tricks for getting that perfect balance between a gooey center and crispy edges that you look for in one of these classic cookies were Kosher for Passover, so you can rest assured that they're fine for conservative and reform Jews to devour during the eight-day holiday.
Passover Chocolate Chip Cookies (Or Muffin Tin Cookies)
Makes 16 to 18 cookies
2 cups almond flour (also called almond meal) ! (See Notes)
3/4 cup brown sugar, packed
1/2 cup white sugar
1/2 cup butter, softened or melted
2 egg whites
1 teaspoon vanilla extract or vanilla paste
1/2 teaspoon salt
1/2 cup chocolate chips, plus more for garnish
1. Preheat your oven to 350 degrees F.
2. In a large mixing bowl, cream together your softened butter with the brown and white sugars. If you're using melted butter, let it cook down a bit before adding to the sugars.
3. Add in two whole eggs, salt, and vanilla extract or pasta, and mix everything together until incorporated.
4. Add in your almond flour or almond meal, and stir until it's mixed throughout the dough. Add chocolate chips and mix again. Set the dough aside.
5. In a separate container, separate two eggs, reserving the whites. (You can save the yolks for different dessert recipes or to bulk up your scrambled eggs or omelets the next morning.)
6. If using a standing mixer with a whisk attachment, let the mixer whisk the two egg whites on medium-high until the whites have at least doubled in size and start to form stiff peaks. They will become opaque and look a bit glossy. !! (See Notes)
7. Gently fold your meringue into the cookie dough. Do this lightly to prevent the meringue from losing air, which is needed to make these cookies soft and pillowy.
8. Spoon 2 tablespoons of the dough into each pocket of a greased muffin tin, and bake for 10 minutes.
9. Carefully remove the muffin tin from the oven and sprinkle extra chocolate chips onto each cookie before returning the pan to the oven and baking for another 10 minutes.
10. Remove cookies from the oven and allow to cool for 5 minutes in the muffin tin.
11. Remove cookies from muffin tin and allow to cool completely on a wire rack. (But make sure to eat one of them while it's gooey and hot.)
! We used a combination of half store-bought almond meal and half homemade almond meal that was made by taking packages of sliced almonds and pulsing them to desired consistency in a food processor. You can use all store-bought or all homemade, depending on your taste. Homemade almond meal tends to be a little chunkier, resulting in slightly chewier cookies--which we like!
!! There are a variety of ways you can whip your egg whites into meringue, and a standing mixer is just one. You can also use a food processor to whisk your whites, although it will take a couple minutes longer than the standing mixer. You can also do the good ol' fashioned way and whisk by hand like we did, although this can take a considerably longer amount of time.
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!