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
If our people kept saints, I’d totally nominate you.
Yum! Tori your such a temptress! LOL!
Have to try these
Looks terrific! I will try
Must try these. Shabbat shalom!
I may have to try these. Thanks for posting
Doda – this cookie look sooooo good!!!
Miss u so so much!!
Have a wonderful shabbat
Yum!!! And Shabbat Shalom to you!
I like this picture!
Nu, and we are cleaning our houses.
Hi
I made these a few days ago and they are already gone! LOL making them again tonight and im adding chopped walnuts with the chocolate chips! Thank you for the recipe, it will now be Passover tradition! (:
Hi
I made these last night (used oil as it’s parve and healthy alternative). They came out quite dry though. Not sure why, as I definitely, did not overtake them.
Shelley, I don’t recommend making these cookies with oil. They taste much better with butter and the texture is better.
Made these cookies before Shabbat. The kids loved them! Thank you!!
How about using regular flour instead of the cake meal? I’ve tried pulsing matzo in my food processor, but it’s never become super fine like flour.
I think regular flour would work fine, but I’ve never tried it myself. The only problem might be that the mixture is too loose because the flour is so very fine, so you may need to add a little more flour to achieve the correct batter-like texture. Having never tried it myself, that’s just a guess. Let us know if you decide to experiment!
Hi! I changed this recipe because I did not have any matzo cake meal. I made a kosher gluten free mix of 2 parts almond meal flour, 1 part coconut meal flour and 1 part tapioca starch (all Bob’s Red Mill.) After mixing them, I added the same amount of this mix as that amount called for in this recipe for matzo cake meal, but it was too wet, so I kept adding it until it was cookie texture, about double the amount of matzo cake flour. I rolled them and flattened them and baked them and they received rave reviews at a Passover Seder supper. Thank you for a LOT of info and inspiration. The substitute cookie flour recipe was inspired by http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/almond-coconut-flour-blend/ and it saved the day! (these were better than the expensive flourless chocolate cake from a famous bakery.)
Great tips Margaret, thanks!
Unfortunately Bob’s Red Mill does not have kosher for Passover supervision. I asked because I wanted to use some of their products.
I can’t wait to make these!!! Could I use all matzo meal if I don’t have the cake meal? I’ve never seen the cake meal in my area. Thank you! 🙂
Amanda, you can make your own matzo cake meal by pulsing matzo meal in the food processor till it’s ground very fine, like flour. I wouldn’t use all matzo meal, it will affect the texture of the cookie. Enjoy!
Hi Tory.
These cookies are yet again a hit in our kosher food forum over here in Israel.
2013 updates:
Made half a batch with walnuts, raising and coconut – delicious!
My friend Dalia B made them as parve bars: she had substituted about 3/4 cup of oil for the butter, added some baking powder, spread in a baking tin and cut out squares as soon as it came out of the oven.
Chag Sameach!
Thanks for the update Hannah! Your walnut/raisin/coconut version sounds delish. Chag Sameach!
These cookies were so amazingly delicious that everyone at our Seder didn’t believe they were Passover cookies! This recipe is a keeper ! In the future, if I wanted to make the cookies with flour,would the measurement be the same as the matzo meal & matzo flour? Thanks!
I just made these cookies and this could possibly be the best Passover dessert recipe ever! So delicious. Thank you for finding this recipe.
Yay! Happy to hear that Olga!
Haven’t yet made this reciepe but it looks great. A small plea from non-US readers: We understand cups and spoon measures but sticks of butter are not available in most other countries a weight or cup measure would be so helpful. Thanks for your lovely receipes.
Claudine, of course! I usually do put the amount, I’m not sure why I didn’t here (it’s an older recipe). 1 stick of butter equals 1/2 cup of butter, so this recipe would require 1 cup of butter. Enjoy!
Hi, can I make this with oil instead of butter, if so how much? Alternatively, would 1 cup of applesauce be enough to hold it?
Hi Perela. I would not use oil, but a reader (comment above from Cami125) substituted half the butter with applesauce with good results. If you want to make them dairy free, I’d suggest using half non-hydrogenated butter substitute (I like Earth Balance buttery sticks), half applesauce.