This is a double recipe, as the egg replacement replaces two eggs. The dough may seem really hard to handle, but do not add more liquid! Put on gloves sprayed with cooking spray to form the cookies. They spread a bit but not too much. Adapted from Janie Chazanoff’s recipe in Whisk Issue #210.
Egg and Nut-Free Passover Chocolate Chocolate Chip Cookies
- Cooking and Prep: 20 m
- Serves: 12
Prepare the Chocolate Chip Cookies
Yield: 40 cookies
Preheat oven 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of an electric mixer, cream butter and sugars together.
In a bowl, combine baking soda, baking powder, cinnamon, salt, and cocoa powder. Set aside.
In another bowl, prepare the egg replacement. Combine applesauce, baking powder, water, and oil. Add immediately to mixer and mix well.
Immediately add cocoa mixture and mix to combine. Fold in chocolate chips.
Drop cookies on prepared baking sheet. Bake for about 10 minutes.