Passover Chocolate Chip Cookies
Chocolate Chip Cookies
This recipe is from Mrs. Rikva Thumim of Golders Green, London. It is posted in Tamar Ansh’s book.
Makes about 45 cookies – or so. Hard to tell as they get eaten very quickly! (I made four cookie sheets which includes those disaster cookies.)
2 cups sugar
1 cup oil
2 packets, about 2 T. vanilla sugar
3 cups very finely ground almonds – (almost flour consistency)
1 cup potato starch
1 cup = 10 oz. chocolate chips
Preheat the oven to 350°F
Cream together the sugar, eggs, and oil. Add in the vanilla, almonds, potato starch, and chocolate chips and mix well.
Freeze the batter for 30 minutes to make it easier to form the cookies. Make those cookies very small. The first batch, I made, they were about a teaspoon in size and they spread and filled the entire cookie sheet. I had spaced them two inches apart and they just kept spreading until, there was no other place, to go.
Make small balls out of the batter using your hands or a mini ice cream scooper. Place them on a parchment-baking paper- lined tray. DO NOT flatten the cookies at all. They spread a lot in the baking process. The size I made for the second batch was no bigger than a marble.
Bake them for 10 minutes, until they are lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want some for later, and yes, these do freeze well.