Fudgy Chocolate Passover Cookies
Double chocolate cookies that are perfect for passover! gluten free and dairy free, they taste like a delicate brownie in cookie form!
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.
