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Forum -> Recipe Collection -> Pesach Recipes
Best Chocolate Chip Cookies
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shanie5




 
 
    
 

Post Thu, Mar 28 2013, 12:05 am
either should work with oil instead of margerine. My pesach choc chip cookie recipe is similar to these, and works fine with oil. Here is my recipe-which comes out GREAT!

1 cup brown sugar
1 cup white sugar
2 eggs
1 cup oil
2 tsp vanilla sugar
2 bags ground almonds
1 cup potato starch
1 tsp baking powder
1tsp baking soda
1 cup chocolate chips (or even a little less)

Mix all, shape into balls, bake 350 about 15 minutes.

I used to freeze before baking, but tried doing it this year w/o freezing and it worked out fine.
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raizy@b




 
 
    
 

Post Thu, Mar 28 2013, 12:38 am
Shani5 my choc chip cookies contain same ingredients (diff quantities)minus the brown sugar and baking powder... Really good, all gone !!
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anotherima




 
 
    
 

Post Thu, Mar 28 2013, 7:54 am
Everyone loved the choc chip cookies. This recipe is a keeper, thank you!
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bigsis144




 
 
    
 

Post Thu, Mar 28 2013, 5:31 pm
Merrymom wrote:
Here is a recipe for pesach biscotti/mandelbrot that is also absolutely delicious and chometz tasting:

2 cups white sugar
1 cup dairy-free margarine (I use smart balance light to improve nutritionals)
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup walnuts, chopped
2 cups semi-sweet chocolate chips
4 teaspoons white sugar
2 teaspoons ground cinnamon

It's also from food.com from someone called AniSarit


I just made this recipe and wasn't especially impressed. I used shmura matzo cake meal -- maybe that's why it still had flavor undertones of matzah? Definitely did NOT taste chometzdik. Certainly edible for Pesach standards, but I'm going to keep looking for other recipes.
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climbing613




 
 
    
 

Post Thu, Mar 28 2013, 5:35 pm
Does this work without baking powder and baking soda?

shanie5 wrote:
either should work with oil instead of margerine. My pesach choc chip cookie recipe is similar to these, and works fine with oil. Here is my recipe-which comes out GREAT!

1 cup brown sugar
1 cup white sugar
2 eggs
1 cup oil
2 tsp vanilla sugar
2 bags ground almonds
1 cup potato starch
1 tsp baking powder
1tsp baking soda
1 cup chocolate chips (or even a little less)

Mix all, shape into balls, bake 350 about 15 minutes.

I used to freeze before baking, but tried doing it this year w/o freezing and it worked out fine.
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Tamiri




 
 
    
 

Post Thu, Mar 28 2013, 5:44 pm
How much is "a bag" of ground almonds? Weight please.
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ra_mom




 
 
    
 

Post Thu, Mar 28 2013, 7:21 pm
Climbing613, yes.

Tamiri, I make a similar recipe (minus the baking soda and powder, and uses 1 1/2 tbsp vanilla sugar or 1 1/2 tsp pure vanilla extract) and the amount of nuts used is 3 cups (not packed).

FYI, a standard package of ground nuts here in the us is 6 oz, which measures approximately 1 3/4 cups ground nuts.
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raizy@b




 
 
    
 

Post Thu, Mar 28 2013, 9:20 pm
Yup, ra mom and that's my recipe I used too..
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shanie5




 
 
    
 

Post Thu, Mar 28 2013, 11:11 pm
climbing613 wrote:
Does this work without baking powder and baking soda?

shanie5 wrote:
either should work with oil instead of margerine. My pesach choc chip cookie recipe is similar to these, and works fine with oil. Here is my recipe-which comes out GREAT!

1 cup brown sugar
1 cup white sugar
2 eggs
1 cup oil
2 tsp vanilla sugar
2 bags ground almonds
1 cup potato starch
1 tsp baking powder
1tsp baking soda
1 cup chocolate chips (or even a little less)

Mix all, shape into balls, bake 350 about 15 minutes.

I used to freeze before baking, but tried doing it this year w/o freezing and it worked out fine.


My guess is it should work, but I cant promise that it will.
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shanie5




 
 
    
 

Post Thu, Mar 28 2013, 11:11 pm
Tamiri wrote:
How much is "a bag" of ground almonds? Weight please.


6 oz here in the usa
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etky




 
 
    
 

Post Fri, Mar 29 2013, 1:26 am
shanie5 wrote:
Tamiri wrote:
How much is "a bag" of ground almonds? Weight please.


6 oz here in the usa


FYI for Israeli imamothers - I measured a 100g. bag of chopped almonds (standard size here) when I made my mandelbrot and it was 3/4 c. Mind you, that's chopped - not ground. BTW - 6 oz. is about 180 g. so that means almost 2 bags of 100 g.
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rachel6543




 
 
    
 

Post Thu, Mar 20 2014, 11:42 pm
Bumping this up for pesach this year. My guests love these cookies, planning to make again
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OOTBubby




 
 
    
 

Post Sun, Apr 13 2014, 3:05 pm
Merrymom wrote:
Here's my favorite, absolutely chometz tasting. Just remember not to lick the batter before Pesach if you're making it ahead!

www.recipezaar.com/Passover-Ch.....94355


I am about to make these and I see that ingredients list baking powder while the instructions mention baking soda. Can anyone clarify which one should be used?
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Mrs.K




 
 
    
 

Post Mon, Apr 14 2014, 7:46 am
Merrymom wrote:
Here's my favorite, absolutely chometz tasting. Just remember not to lick the batter before Pesach if you're making it ahead!

www.recipezaar.com/Passover-Ch.....94355


I made these and they're quite nice. The outside is crispy and the inside is chewy. I like an all-chewy cookie but the kids love this.

The top gets very cracked (is that just me?) so the last couple of batches, I first rolled in confectionery sugar a'la zebra cookies. They look good!
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AZmom09




 
 
    
 

Post Mon, Apr 14 2014, 12:51 pm
I make these every year and they are a hit! I made them this year using 3/4 c oil instead and I also needed to add in a little more cake meal for a thicker batter. They are already gone! I need to make another batch Smile
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ImaInIsrael




 
 
    
 

Post Tue, Apr 22 2014, 6:26 pm
I made these cookies this year and they are definitely the best Pesach cookies I've ever made. My kids liked them so much that they begged me to make them during the year as well.
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Mevater




 
 
    
 

Post Thu, Mar 26 2015, 4:22 pm
mimsy7420 wrote:
They taste non-pesachdik- no joke.


1 cup margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1tsp vanilla
1/4 tsp salt
1 tsp baking soda
1 cup cake meal
1 cup potato starch
1 pack chocolate chips

cream margarine and sugars, add eggs and vanilla, add dry ingredients. Drop onto cookies sheets. Bake 375 for 10 minutes.


Is it my new countertop oven or is this recipe tricky?

I just tried it (I used oil, but I think others did too) and ten minutes later cookies were totally wet. Fifteen minutes later theyre very flat and not cookie-like, and still sticky on the bottom. They taste good though, but dont look like cookies. No puffiness.

My next attempt will be the choc chip recipe on the Haddar Choc Chips bag. Its similar but proportions are very different. Way more dry ingredients than this one (same 2 eggs with 2 bags of nuts, and 2 cups potato starch).
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