These Passover Cinnamon Chocolate Chip Cookies are made with an adaptation of my Aunt Clara's fantastic Pesach Chocolate Chip Cookie recipe. The only change is the addition of cinnamon -- the recipe is just too good to tinker with otherwise! If you like a crunchy cookie with an almost shortbread-like texture, this is a good recipe for your year-round repertoire.
Makes about 3 dozen cookies.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 3/4 cup sugar
- 2 eggs
- 1/2 cup oil
- 1 cup Passover cake meal
- 2 tablespoons potato starch
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup ground hazelnuts or walnuts
- 1 3- to 4-ounce bittersweet or semisweet chocolate bar, chopped, or a scant 1/2 cup chocolate chips
Preparation:
In a large bowl, beat together the eggs and the sugar, until the mixture is thick and light yellow. Whisk in the oil.
Add the cake meal, potato starch and cinnamon, and mix until well-combined.
Stir in the nuts, then the chocolate, mixing until both are evenly distributed. Cover the bowl and chill for at least an hour, or overnight. (Dough may also be made ahead and frozen, then defrosted in the refrigerator until it is soft enough to shape.)
Preheat the oven to 400° F. Line two cookie sheets with parchment paper.
Using clean hands, make walnut-sized balls of the chilled dough, and place about 1 1/2 inches apart on the cookie sheets. Flatten the balls with your palm or a spatula.
Bake in the preheated oven for 10 minutes, or until the cookies begin to turn a light golden brown. Transfer to racks to cook. Enjoy!
