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Best Chocolate Passover Cookies

Friends, listen up. This weekend, I went undercover. For you. In search of a perfect Passover cookie that could fool even the most discerning dessert connoisseur, I brought a batch of Passover cookies to the pre-wedding festivities of one of my oldest friends. Now surely you’re wondering why I’d subject some of my favorite people to those little bricks that taste like chalky potatoes and twice-cooked crackers. The answer, of course, is that I’d never do that. Friends don’t make friends eat Passover cookies. Nope. What I did do was treat my near-and-dear to a big tupperware container full of soft, chewy, chocolatey cookies. Also on the menu: muffins, bagels, croissants, and all sorts of other leavened things. And you know what? My chocolate cookies went first.

These are the real deal. Unlike other Passover cookies, these are neither flimsy nor flavorless. In fact, they taste like pure chocolate and they’re addictively chewy in that way that good chocolate chip cookies are. They’re something you can really sink your teeth into. Oh, and they’re also gluten-free. And one more thing: if you’re like me and have about 3 Passover dishes, these are your cookies; they require nothing more than a metal bowl, a pot, and an appetite. Best-ever? I think so.

This is the first of two Passover cookie recipes I’ll be posting, so stay tuned for round 2.

Best Chocolate Passover Cookies
adapted from a The Pioneer Woman

8 oz. good quality bittersweet or semisweet chocolate
1 teaspoon instant espresso powder, optional
3 tablespoons butter
2 eggs
1/3 cup sugar
3/4 cup almond flour (or finely ground almonds, which you can make in a food processor)

Melt chocolate in a double boiler (metal bowl over pot with some water in it). When chocolate has fully melted, stir in butter and espresso powder (if using). Let cool 10 minutes.

Meanwhile, whisk eggs and sugar until light, about 60 seconds. (I used a fork for this, just to make sure you didn’t need a whisk. A-ok.) Add to cooled chocolate mixture and stir until combined. Add ground almonds and stir just until combined. Cover mixture and refrigerate overnight. In the morning, the texture should be like fudge.

Preheat oven to 325 degrees.

Scoop dough into tablespoon-sized pieces and roll into balls. Place on a lined baking sheet about 2 inches apart. Bake for 8-9 minutes.

Makes about 35 cookies.

Comments on this entry are closed.

  • I am on a SERIOUS quest for new Passover desserts. I pretty much make one dessert – a simple chocolate cake – and have yet to find another that I like. Thanks for sharing. I’m definitely going to try this, and I’ll report back to you after I do!

  • Julia April 6, 2011,

    These cookies blew my mind. I knew the recipe would be posted this week and been checking for updates since Monday. They are that good!!!

  • Liz the Chef April 6, 2011,

    This has it all over macaroons, although I adore them…Cannot wait to try!

  • Simcha April 7, 2011,

    I will definately be making these this year, thanks for the recipe.

  • AJ April 7, 2011,

    Is it possible to make with margarine? I try to make parve desserts…

    • rivka April 7, 2011,

      Hey AJ, yes, you can make them with margarine. Not as good as butter, but they’ll definitely work.

  • Emily April 7, 2011,

    Thanks so much for this! I am gluten-free and passover-observant, so this is great! (I’m also a friend of Dov’s and have heard so much about you…thanks!)

  • non April 8, 2011,

    looks impressive. how long do these keep? and/or can they be baked and frozen? thanks

    • rivka April 12, 2011,

      not that I would know – I scarfed ’em – I’d bet they keep 2 weeks. They’re very moist. I can tell you that they freeze beautifully.

      • non April 12, 2011,

        a good passover to all

  • dena April 10, 2011,

    These cookies will disappear as soon as you say “come and get ’em!”

  • Andrea Kline April 13, 2011,

    Definitely making these cookies! Also your quinoa/cranberries/pears(but not stuffing it into squash- just as a side dish). Have a great Pesach.

  • chanie April 13, 2011,

    any thoughts on making these non-dairy and without margarine? oil?
    might try it and get back to you.

  • anon April 13, 2011,

    in response to your question, try two tablespoons of applesauce and one tablespoon of safflower oil. mix them together first, then add. not as good as butter, but it works quite well.

  • susan April 15, 2011,

    I am making these now – and just stirred the margarine (must be parve) into the warm melted chocolate, and it almost seized. Should the margarine be room temperature? Is it too late for this batch? The consistency of the chocolate now is very thick and paste-like. Any advice? Help!

  • JPA April 18, 2011,

    Just finished making these and they’re delicious! I’m not confident that they’ll last until second seder tomorrow.

    A couple of things – first, I was only able to get 24 cookies, even with them being pretty small. Also, I guess I didn’t let them sit long enough once I pulled the dough out of the fridge – they didn’t spread as much as the pic above and after 11 mins are still not entirely cooked through.

    So yum, though! Chag Sameach!

  • Jen@ keepitsimplefoods April 20, 2011,

    These cookies look great! Love that bowl! 😉

  • Hannah May 15, 2011,

    These look amazing…I’m sorry I didn’t discover them in time for Pesach, but will have them on my menu next year. In the meantime, I’ll have to bake some to try!

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