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
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups brown sugar
- 2 tbsp honey
- 2 tsp vanilla
- 1/4 tsp kosher salt
- 2 large eggs
- 1 1/2 cups matzo cake meal
- 1/4 cup matzo meal
- 2 cups chocolate chips
- 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!