I just love these cookies which are a creative variation on the traditional chocolate chip cookie recipe. They are tasty and impressive with a pretty visual. They’re always a big hit at my seders.
Ingredients
- 1 ¼ cups plus 2 tablespoons matzo cake meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, room temperature
- ¾ cup sugar
- ¾ cup light brown sugar, firmly packed
- 1 teaspoon vanilla
- 2 eggs
- 1 cup semisweet chocolate chips
- 3 tablespoons unsweetened cocoa powder, preferably Dutch-processed, sifted
- 1 cup pecans, chopped
Into a medium sized bowl, sift together matzo cake meal, baking soda, and salt.
In a mixer, beat butter until creamy, 2 minutes. Add both sugars, beating for several minutes until light and fluffy. Add vanilla, then eggs, one at a time, scraping bowl between additions.
Add matzo cake meal mixture in several additions and mix together on low speed only until ingredients are blended.
Divide mixture in half. To one half add remaining 2 tablespoons of matzo cake meal and chocolate chips. To the other half add 3 tablespoons cocoa powder and chopped pecans, and mix well.
Cover doughs separately with plastic wrap and refrigerate several hours or overnight.
When ready to bake, remove doughs from refrigerator and allow to come to room temperature. Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.
Take a rounded teaspoonful of each dough and roll into a ball. Press the two balls together, so that half is the light dough and the other half is the chocolate dough. Roll the two doughs into a ball.
Place on prepared cookie sheets and bake about 12 minutes until the edges are a light golden brown.
Makes About 2 dozen cookies
