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Ingredients
| bittersweet baking chocolate squares: 8 oz |
| margarine (oleo): 2 Tbl |
| potato flour: 1 1/2 Tbl |
| baking powder: 1/4 tsp |
| eggs: 2 |
| granulated sugar: 2/3 cup |
| vanilla extract: 1 tsp |
| milk chocolate chips: 1 2/3 cups |
| walnuts (chopped): 2 cups |
Passover Chocolate Walnut Cookies
Credit: AllRecipes
User rating:
"These cookies are so delicious you'll want to make them all year round! Crispy, fudgy, with just the right amount of crunch!"
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Prep Time
15 min -
Cook Time
15 min -
Servings
48 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease baking sheets.
- Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool.
- Combine potato starch and baking powder in a bowl.
- Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet.
- Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
- Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.