These Passover Chocolate Chip Cookies are now a “holiday classic,” made with love every Seder to share with family and friends. It’s such a simple recipe, but somehow magical. The combination of matzo, brown sugar, butter, honey and vanilla creates a cookie that tastes every bit as good as a traditional flour cookie. Read through the comments if you don’t believe me! This recipe is a keeper.
This recipe his always a popular one on my site during the lead up to Passover, so I felt it deserved fresh new photos. I originally obtained the recipe from an organization called the Jewish Outreach Institute (no longer in existence) and their “Mother’s Circle Cookbook,” which shared recipes from women of various backgrounds raising Jewish children. It was submitted to the book by Mother’s 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.
These cookies are chocolatey, buttery and decadent, I would even go as far as saying they are the BEST Passover cookies. 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 our family’s taste.
For those of you wondering what matzo cake meal is, it’s simply matzo that has been ground very fine into a powdery texture. Most grocers with a kosher or jewish food section carry it during Passover. If you can’t find it, just grind up some matzo meal in your food processor until it becomes powdery like flour.
All of the other ingredients should be pretty easy to find. Enjoy, and Chag Sameach – Happy Passover!
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Food Photography and Styling by Kelly Jaggers
Passover Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups brown sugar
- 2 tablespoons honey
- 2 teaspoons vanilla
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups matzo cake meal
- 1/4 cup matzo meal
- 2 cups chocolate chips
Instructions
- 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 slightly to flatten.
- 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!
Nutrition
Used margarine so that the cookies were parve. I also substituted molasses for the honey and added toasted walnuts in addition to the chocolate chips. Easy to make and scrumptious to eat! Highly recommend.
Tabarouette these cookies are good.
I’m very happy I found your recipe. I was looking for an easy recipe for my big cake meal jug. I thought there were too many chocolate chips in the mix, but it looks like I was wrong. There’s never too much chocolate. 🙂
We left the cookies in the oven considerably longer, probably about 20 minutes. Before that they weren’t golden yet.
My daughter loved to help – and loved to eat them. Me too.
Oh my goodness! My girls made these today and they are delicious! Heaven in my mouth.
I made these today…….wow…..very delicious. Next time I’ll add nuts.
These cookies are Amazing!!!! I love them much better than regular chocolate chip cookies. I added a little chopped pecans. Will make these babies again & again. Thanks – I love all your recipes.
Really delicious. I followed the recipe but added walnuts too. I baked exactly 12 minutes and they were perfect. I used a cookie scoop and didn’t flatten the cookie. I like a nice thick cookie. This recipe is a keeper. Thank you Tori.
Can’t find matzo cake meal in the stores these days. Can I grind down matzoh or use matzo meal? What is in matzo cake meal that makes it different?
If you grind the matzo to a powdery mixture in a food processor, voila – you have matzo cake meal. 🙂
These look delicious. Can they be made in advance and frozen?
I made the choc chip cookies during Passover, and twice more. My husband loves them.
Please advise whether they can be frozen or not. This would enable me to make a double batch.
Thank you?
I replaced the butter with non-dairy soft margarine (Tomor) and they worked perfectly. My son is a fussy eater but he helped me make these and then loved eating them. We made them as instructed but after doing 3 trays of 6 each, made one HUGE one and another large one. All came out beautifully. Even my wife thought they were fab!
I’ve been making these the past three years at Passover and people love them, I love them! I use dark chocolate chips in mine!
I made the Passover chocolate chip cookies this morning and forgot to put eggs in the recipe and we tested them and they still tasted delicious. Stressful time we are in but I am so happy it still worked.??Happy Passover and stay safe .?
Can I replace some of the butter with apple sauce?
I also wanted to know about replacing applesauce for the butter Have your tried this ?
I usually do for all my cake recipes