Fudgy Chocolate Passover Cookies with a double chocolate batter and delicate airy texture are one for the books! These cookies are super chocolaty and have that famed crinkle top that we love about brownies, in cookie form.
Gluten free and dairy free, these cookies are perfect for serving at the end of the passover seder for dessert or eating at all times of the day!
My husband says these are the “best Pesach cookies I have ever eaten”.
And I agree.
So many passover cookies TASTE like passover. I like cooking with matzoh meal over the holiday(we love this herb crusted salmon), but not so much for baking. The time has also come for a passover dessert recipe without almond flour. Love the stuff- not the price!
These chocolate cookies are not only flourless but have no cake meal or matzoh meal involved. Just lots of chocolate. Three types to be exact.
Fudgy Chocolate Passover Cookies
Double chocolate cookies are super fudgy because we use both melted chocolate and cocoa powder. The chocolate keeps the cookies nice and soft on the inside even on day 2(they won’t last any longer than that and I only got so far because I hid my last few in a back cabinet hehee!).
You might want to double the recipe from the get-go!
Once our batter is mixed together we add in chocolate chips for an extra chocolate surprise in each bite.
Chewy and Light
The cookies will puff up in the oven and then deflate as they cool. The tops get nice and crinkly and the edges harden just the perfect amount. You can pack them up for a day trip without them crushing into a huge mess.
(if you know you know).
The texture of these cookies is really light and airy. So airy in fact, you might have a hard time stopping to inhale them. Good luck!
What you need to make Chocolate Passover Cookies
2 eggs – we start by whisking these till they are nice and airy.
brown and white sugar – using both types of sugar give these cookies a crispy edge but nice soft centre.
cocoa powder- gives us a bit of substance to make up for the lack of flour.
potato starch– keeps the cookies together.
baking powder– all you need is 1/4 tsp to give the cookies a little rise. like I said, they will deflate so don’t expect a thick cookie here.
coffee– I love coffee and chocolate together! it really brings out a deeper flavor. you can use brewed coffee or 2 tsp of instant coffee dissolved in 1 Tablespoon of boiling water.
chocolate– I use dark chocolate and keep these cookies dairy free. if you want to use milk chocolate that would be delicious too! the recipe uses 100 grams of chocolate which is equal to one bar of chocolate.
chocolate chips– I actually find the chocolate chips that are kosher for passover to be better than the regular ones! they add a nice bite to the cookies.
Cooking for Passover? Try these family favorites:
Passover Chocolate Chip Sponge Cake
Passover Strawberry Lemon Sorbet
I hope you love these Fudgy Chocolate Passover Cookies! Please leave a review and a star rating below if you try them, and send a photo our way on Instagram!
Fudgy Chocolate Passover Cookies
Ingredients
- 2 eggs
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 4 TBSP cocoa powder
- 2 TBSP potato starch
- 1/4 tsp baking powder
- 1/4 tsp salt
- 100 gram chocolate
- 1 TBSP brewed coffee (or 2 tsp instant coffee dissolved in 1 TBSP boiling water)
- 1/4 cup chocolate chips
Instructions
Preheat
- Preheat oven to 350º f/ 180ºc.
Whisk
- Add eggs and sugars to a bowl and whisk until light and airy(1-2 minutes). I use a hand held mixer for this but you could whisk by hand!
- In a seperate bowl, whisk/mix together cocoa powder, potato starch, baking powder, and salt.
Melt
- Melt the chocolate.Microwave- if melting in the microwave melt for 30 seconds, mix, another 30 seconds, and mix.Double Boiler- place 1 cup of water in a small saucepan or pot and bring to a boil. Place the chocolate in a heat proof metal or glass bowl and place over the pot(the bowl should not touch the water). Stir until melted.TIP- If you dont have either of these you can place the chocolate in a heat proof glass container or plastic baggie and place in a pot/glass of boiling water. Let sit until melted.
- Add chocolate and coffee to the egg mixture and whisk until fully combined. Add the dry mixture and mix again. Add in the chocolate chips.
Bake
- Place Tablespoon-full size drops of cookie dough onto a parchment sheet. Bake for 7-8 minutes. The cookies will puff up in the oven and then deflate. Let cool slightly and remove with a spatula for easiest removal.Store on the counter for up to 2 days or freeze immediately.
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There is baking powder/leaven in this recipe.
do i need to use a Baking Chocolate Bar or Chocolate Chips?
either will work!
These are soooo good! They literally taste like soft pillowy Twinkies. Subbed coffee for vanilla extract 🙂 Chag sameach
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