36 Servings
25 Minutes
Allergens
This one-bowl chocolate chip cookie recipe does not taste like Pesach cookies! The cookie dough comes together easily. resulting in deliciously soft chocolate chip cookies that you’ll want to make year-round!
By Melissa Kaye @lilmisscakes
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar.
Add the eggs one at a time and mix until combined.
With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
Add in the vanilla and chocolate chips.
Using a 2- tablespoon-sized cookie scoop, drop the dough onto a Gefen Parchment-lined baking sheet and bake for 10–12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12–15 minutes for a crispy and crunchy cookie.
Has anyone tried to substitute oil for the margarine?
You can try to freeze oil if you don’t use margarine.
Is it instant or ready cook pudding and what size container? Also how many cookies does it yield?
It yields 26 cookies and it’s instant pudding mix that is 2.8 oz
This recipe looks delicious! Can I leave out the potato starch?
No! You can substitute with tapioca starch.
so i havent made it just yet but i am planning on making those. Just looking at them makes my stomach grumble!!!
Best ever These cookies are seriously the best ever. I made them last year and I’m making them again this year.
Really Good I had these at our my friends house on the last day of Pesach. When I wrote her a thank you note for a beautiful lunch I asked her for the recipe. she wasn’t sure where she got it but said it had vanilla pudding in it. The minute I saw this I knew this was it. They were absolutely delicious and tasted like regular chocolate chip cookies. I can’t wait to make them,and I am waiting for Pesach to try to make them.
We are so happy that you enjoyed this recipe, thank you for the positive feedback! It’s crazy how good Pesach cookies can be 🙂
Why margarine? I see you’re specifying margarine in this otherwise deliciously constructed recipe for chocolate chip cookies. Why in the world would you not use BUTTER? There has never been and there never will be margarine in our kitchen. Hydrogenated oil? It seems an obvious contradiction to anything truly Kosher.
Hi Eddie! I hear you. I make the most delicious butter based cookies.
Many of the holiday meals that our readers prepare are meat based. Since for kosher reasons, we don’t mix milk and meat, we offer many recipes with margarine, which is pareve. But if you are having a pareve or dairy meal, then by all means, bring on the butter!
Another option to margarine, which I also avoid, unless I use earth balance (not kosher for passover, but kosher year long) is to freeze the oil. Hope that clarifies things and thanks so much for your feedback.