Chocolate Chip Biscuits For Passover

    1 hour 15 minutes

    These yummy Passover chocolate chippies taste almost as good as the real thing! A great addition to your Passover table and great to keep on hand for the whole holiday.

    5 people made this

    Serves: 12 

    • 3/4 cup (90g) chopped walnuts (optional)
    • 1 cup (80g) matzo cake meal
    • 1/4 teaspoon salt
    • 1/2 cup (70g) potato starch
    • 3 eggs
    • 130g margarine, softened
    • 1 1/4 cups (250g) white sugar
    • 380g chocolate chips

    Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

    1. Preheat oven to 140 degrees C.
    2. Spread the walnuts onto a baking sheet then toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
    3. Raise oven temperature 180 degrees C. Line baking sheets with baking paper. Whisk together the matzo cake meal, salt and potato starch in a bowl.
    4. In a large bowl, beat the eggs, margarine and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined then mix in the chocolate chips. Drop the dough by spoonfuls onto the prepared baking trays.
    5. Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.

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    Reviews in English (5)


    These cookies are great!! I kept the recpie the same except for a few things. I added 2 tablesspoons of vanilla and added an additional 1/2 cup of brown sugar. They are sticky when they are batter which makes transition to the cookie sheet a little difficult. These are thin and crispy and my picky husband only raved about them! Def a keeper. thanks again  -  18 Apr 2011  (Review from Allrecipes USA and Canada)


    These turned out great! At first the batter was very thin and made really spread out thin cookies..still yummy. Then, after it sat for a bit, it thickened up a lot and was more like regular cookie dough. I baked them for 14 minutes and skipped the walnuts.  -  25 Apr 2011  (Review from Allrecipes USA and Canada)


    Even my husband loved these. I modified this recipe adding 1/2 tsp Vanilla and used 3/4 cup white sugar and 1/2 cup brown sugar. Dough was runny, so I put in the fridge for 15 mins to firm up. As good as a Passover cookie gets!  -  10 Apr 2015  (Review from Allrecipes USA and Canada)