Soften the butter by beating it with a rolling pin or mallet. This will soften the butter while still keeping it cold. Cut the butter into cubes and place it in a large bowl, or bowl of stand mixer fitted with the paddle attachment.

Using a hand mixer or stand mixer, cream together the butter and the sugars. Add in the eggs, one at a time, and mix until well combined.

Continue to mix and add the baking powder and salt, followed by the matzoh meal and potato starch.

Lastly, add in the chocolate chips and use a spoon or spatula to fold them into the batter.

Refrigerate for at least two hours, up to several days. The longer you refrigerate them the better result you will yield.

When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit.

Use your hands to form the batter into 24 equal size balls. Transfer the balls to a Gefen Parchment lined baking sheet.

Sprinkle with finishing salt.

Bake in the preheated oven for 15 minutes, until the bottoms begin to brown. Remove from oven and let cool before enjoying.