These cookies are both chewy and crunchy at the same time; the outside is a little hard, but the center remains soft. I double this recipe because these cookies disappear so fast.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a jelly roll pan or cookie sheet with Gefen Parchment Paper.
Notes: To melt chocolate, you can use the top part of a double boiler or a microwave oven. A double boiler is a specially designed saucepan that has a top bowl that fits snugly over a saucepan. For either method, first break or chop the chocolate into 1-inch (2.5 cm) pieces. To melt the chocolate over a double boiler, you place water in the bottom of the saucepan and the chopped chocolate in the insert. When you bring the water to a simmer, it gently melts the chocolate in the insert. You can create your own double boiler by placing 2 to 3 inches (5 to 8 cm) of water in a medium saucepan and resting a medium-size metal bowl containing the chopped chocolate on top. Stir the chocolate occasionally, until all of it has melted. To melt chocolate in a microwave oven, place the chocolate pieces in a microwave-safe bowl, such as a large glass bowl. Heat the chocolate for 1 minute at high power. Remove the bowl from the microwave oven and give the chocolate a good stir, mixing the melted pieces into the unmelted ones, for 30 seconds. Heat for another 45 seconds and stir well again. If the chocolate is not completely melted, heat it for another 30 seconds and stir. Repeat this process for another 15 seconds if necessary. Do not heat the chocolate in the microwave oven for several minutes straight or it will burn.
Reprinted with permission from The New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc.
Photography: Michael Bennett Kress