If you had any misgivings about Passover desserts and their lack of appeal, these cookies (another genius recipe from Martha) will change your mind in a flash.
They are at once chocolaty, airy, crunchy and plain delicious. Do not hesitate one second to double your batch and bring it to friends and family for the entire week of Passover. That’s what we do here at SWEETTABLESCAPES and they’re always quite thankful!!
- Yield Makes 14
- 1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
- 3/4 cup packed light-brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 8 ounces bittersweet chocolate, melted
- 1/2 cup matzo meal
- 1/4 teaspoon coarse salt
- 4 large egg whites
- 8 ounces semisweet chocolate chips
- Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
- In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
- Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.