Passover Chocolate Chip Cookies

The Best Passover Chocolate Chip Cookies Ever! Recipe via Tori Avey

I’ve been wanting to blog about the Mothers Circle Cookbook for a few months now. The Mothers Circle is a wonderful organization dedicated to helping intermarried families learn, celebrate, and integrate Jewish traditions into their family lives. I am a Women’s Advisory Board member of the Jewish Outreach Institute, the organization that created the Mothers Circle program. It’s a terrific resource for interfaith families who are raising Jewish children.

Recently, the Mothers Circle published a short cookbook called (not surprisingly!) The Mothers Circle Cookbook.

Last week, I decided to try a recipe from the cookbook – Passover Chocolate Chip Cookies. It was submitted to the book by Mothers Circle member Kathy Kersul-Wiener. Of the recipe, she writes:

After several years of suffering through store-bought Passover “treats,” I decided that I’d better learn to make them myself. I think the secret to this recipe is that the chocolate chips overwhelm the matzo.

I have to say, these cookies are really tasty! With all of that butter and chocolate, how could they not be?? I did find the chocolate to be a bit heavy-handed; the original recipe calls for 3 cups of chocolate chips, which made the cookies too sweet for my taste. I have adapted the recipe by reducing the amount of chocolate chips to 2 cups, which is more than enough chocolate for this Shiksa. If you’re a big fan of chocolate and sweet, you may want to try 3 cups like the original recipe suggests. Either way, this recipe is a keeper!

For those of you wondering what matzo cake meal is, it’s simply matzo that has been ground very fine into a powdery texture. It is generally used for baking Passover treats. Most grocers who have a kosher section carry it during Passover.

If you’d like to check out the Mother’s Circle Cookbook yourself, log on to their website:

Note: According to a blog reader, this recipe originally appeared in Marcy Goldman’s book A Treasury of Jewish Holiday Baking. This was not cited in the Mother’s Circle Cookbook, so I was unaware of the connection. I have not had a chance to check out Marcy Goldman’s book, but if this recipe is any indication, I’ll bet it’s worth a read!  :)

Amended Note: Another reader said that this is NOT a recipe from A Treasury of Jewish Holiday Baking. Go figure!

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The Best Passover Chocolate Chip Cookies Ever! Recipe via Tori Avey

Passover Chocolate Chip Cookies


  • 2 sticks (1 cup) unsalted butter
  • 1 1/2 cups brown sugar
  • 2 tbsp honey
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs
  • 1 1/2 cups matzo cake meal
  • 1/4 cup matzo meal
  • 2 cups chocolate chips (original recipe calls for 3 cups)
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: About 24 cookies
Kosher Key: Dairy
  • Preheat oven to 350 degrees F. Cream the butter with brown sugar, honey, vanilla and salt. Add eggs and mix well.
  • Mix in cake meal and matzo meal.
  • Stir in the chocolate chips.
  • Drop by tablespoons onto ungreased cookie sheets 2 inches apart. Press down to flatten, if desired.
  • Bake at 350 degrees for 12-15 minutes until slightly golden. These are great when slightly warmed, dipped in a cold, frothy glass of milk. Yum!
  • The Best Passover Chocolate Chip Cookies Ever! Recipe via Tori Avey

Comments (139)Post a Comment

  1. I’ve made these for the past two Passovers, and they are incredible. I might like them more than “normal” chocolate chip cookies…they matzo meal seem to give them an almost nutty flavor that is irresistible. Delish!

    1. Josie, matzo cake meal is simply matzo meal ground very thin to a flour-like consistency. It is sold in the kosher or Passover section of the grocery store along with the matzo meal. Hope that helps!

    1. Hi Amy. It depends… if you’re strictly kosher for Passover you should look for chocolate chips with a Passover kosher hechsher. More on that here: link to If you’re not super worried about the hechsher, any chocolate chips will do. I would avoid the mini chips here, use medium sized chips or chunks. I usually use semi-sweet chips or chunks and they always turn out great. Enjoy!

    1. Jamie when I make latkes I don’t usually make them from a package. Most latke recipes are kosher, but only certain ones are kosher for Passover. These are kosher for Passover if you use matzo meal instead of breadcrumbs: link to And here is a Passover latke recipe that a friend of mine contributed to the site: link to If you need more info on kosher basics let me know, I have a lot of guidance available on the website!

  2. Tori, I am sitting here looking at page 301 of Marcy Goldman’s “A Treasury of Jewish Holiday Baking”, and you have no worries, her recipe is different. Marcy’s calls for 1 cup matzo cake meal, 1 cup of potato starch and 2 cups chocolate chips. There are other differences as well (hers has no honey or regular matzo meal) Hers is a book that I often use, but I’m sure your recipe above is equally excellent, as usual. Thanks for posting it.

  3. Your cookies look divine! I have celiac and crohn’s disease, so I cannot eat them. Although I can eat the Pesach food that is considered “non-gebroktz” I am not Orthodox, but I know that non-gebroktz means that they do not cook with the matzah meal. I think that this is a Hasidic tradition because they are stricter. It is actually this stringency that enables me to enjoy the seder. I am pretty sure that all the non-gebroktz food is already gluten-free. I know that they sell baked goods that are non-gebroktz and gluten-free before Passover. At any rate, Tori, I know you are busy, so I do not expect a reply to my comment. Since food history is your specialty, I hope you consider blogging about some non-gebroktz goodies for the gluten-free Passover people out there! If anyone would know how to explain the origin of this tradition, it would be you.

  4. I don’t get it! I made this exactly the way you say, and I didn’t get 2 dozen cookies, I got 5!!! I used a measuring tablespoon, is that why? Anyway, they are much better than the recipe I have used for two decades, but I think they could be a little sweeter. Should I use extra honey or extra brown sugar? I rolled a few in granulated sugar, and they were better. Also, could I substitute granulated sugar for all the honey? Or do you feel that would change the flavor too much? Many people say honey is healthier, so maybe I should stick with it. Thanks for all your wonderful recipes and ideas! I am still getting comments about your apple challah that I made for Rosh Hashana.

    1. Hi Marsha :) I’m not sure why you got 5 dozen cookies, that is very odd. Are you sure you didn’t accidentally use a teaspoon instead of a tablespoon?? Anyway, I’m glad they turned out yummy! I wouldn’t sub the honey, but if you want to add additional sweetness to the batter you can add some granulated sugar while creaming the butter, honey, etc.

  5. Thank you for answering my first message. Next time I will try adding a little bit of granulated sugar, but not much. I think mine are smaller because I used a measuring Tablespoon. Did you use a regular tablespoon, the kind we eat with? When I make cookies that call for using a teaspoon, I do use a real TEA spoon, and not a measuring teaspoon. Could that be it? At any rate, who cares? This way, I can eat more cookies because they are small, and not feel guilty, right? I never weigh myself during Pesach anyway.

  6. Beautiful recipe! Really want to try these this for Pesach but really need a Pareve recipe, do you think if I sub pareve margarine, equal parts, this will do? Thanks so much, the children will be so grateful!

    1. Hi Frida– yes, margarine will work fine. If you read up in the comments you’ll see that other readers have tried that with good results.

    1. Hi Myra, I have never frozen these particular cookies but regular chocolate chip cookies freeze just fine, so I imagine these will too! Put them in a ziploc bag and suck out as much air as possible before freezing.

  7. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I read the great reviews of these cookies, then ran out and bought all of the ingredients so I could take them to last night’s Seder. I followed the recipe exactly and they turned out awful. First of all they didn’t look perfect like the photos show them and they were dry and just not good. I wasn’t about to take them to the Seder and had to come up with a quick substitute. I threw out all of the cookies and am not happy to have wasted money and time on these.

    1. Hi Jeana– that is odd, as so many readers have had great experiences with these. I can’t help but wonder if you made a mistake in following the recipe. At any rate, I’m sorry they didn’t turn out better for you.

  8. My daughter just made these for Pesach. We didn’t have quite enough matzo cake meal so we just substituted matzo meal. I worried because they seemed a little gooey and spread out really bad on the pan. After letting them cool I am ecstatic to say “They taste just like regular chocolate chip cookies!” If someone had handed me one and not told me they were KP I would not have known any different. This is definitely going into to our keep file for Pesach!

  9. Just found this recipe, looking forward to making it. Going out of town before Passover, coming home the night before seder, so I am thinking of making the dough and freezing them unbaked. Will bake them when we get home so they will be freshly bakes for seder. Any experience with freezing the dough? Wondering if I should defrost them before baking or bake from frozen? Thanks.

  10. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I never have expectations for Passover dessert recipes, but this was not bad…made two batches…we’ll be 30 people for the weekend…

  11. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    WOW, Torey!!!! I made these last year and thought they were fairly good. But today I made them with TWO cups of brown sugar and THREE cups of chocolate chips, and they are FANTASTIC!!!! I could not believe the difference a half cup of brown sugar made, plus the extra cup of chocolate chips, of course!! I am throwing away my old recipe for sure!!!

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I just made these cookies in preparation for my Seder on Saturday evening. They are amazing and they were so easy to make! You’d never know they are for Pesach! Thank you for posting this recipe! I know my family will love these cookies as much as I do!

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I have been cooking all day so I’m a little fatigued and completely forgot the eggs in this recipe. The cookies turned out INCREDIBLE! They’re a bit flat, of course, but still a hit! Thanks, Tori! You make this convert look like a rock star on all holidays. :-)

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