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No words for these chewy and moist chocolate chip cookies!!! A few years ago from one of Tamara’s friends gave me this recipe to try – thanks to Melissa from ‘Lil Miss Cakes’ for this fabulous cookie recipe.
This has become an all time favorite cookie and seriously, you would never know it’s a Passover recipe!!!
I tend to make the cookies a bit smaller because it’s hard to have just one. You know I always say that a healthy lifestyle is never about depriving yourself, just about being mindful. And having 2 smaller sized cookies is just the perfect amount if you want to indulge in a sweet treat with a cup of coffee or tea!
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Makes about 3-4 dozen cookies
Preheat the oven to 350°F. Place your rack in the middle of the oven. Line 2 (or 3) baking sheets with parchment paper and set aside.
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. You can also use an electric hand mixer for the recipe.
With the mixer on low speed add in the cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips.
Using a 1 1/2 tbs. size cookie scoop, drop the dough onto the parchment lined baking sheet. Bake on the middle rack for 10-12 for a soft and chewy cookie, the edges will be slightly brown. If you like a crunchy cookie, bake for 12-15 minutes. While one baking sheet is in the oven, prepare the other ones so they are ready to go when the first batch is ready!