These Hazelnut Chocolate Chip Cookies may be my absolute favorite Passover treat. In fact, as strange as it sounds, I like them even more than regular year-round chocolate chip cookies.
I happen to love the flavor of these cookies when made with a light, fruity extra virgin olive oil, but if you prefer, you can use a neutral oil, such as grapeseed, instead.
- 2 eggs
- 3/4 cup sugar
- 1/2 cup extra virgin olive oil (if you prefer, you can use a neutral oil such as grapeseed)
- 1 cup Passover cake meal
- 2 tablespoons potato starch
- 1/2 cup ground hazelnuts (hazelnut flour)
- 1 3- to 4-ounce bittersweet or semisweet chocolate bar, chopped, or 1/2 cup pareve chocolate chips
1. In a large bowl, whisk the eggs and sugar together. Stir in the oil, cake meal and potato starch and mix until well-combined.
2. Add the ground hazelnuts, and stir until they're thoroughly mixed into the dough. Fold in the chocolate, mixing until the pieces are evenly distributed.
3. Cover the bowl and chill for at least an hour, or overnight.
4. Preheat the oven to 400° F. Line two cookie sheets with parchment paper.
5. Using clean, oiled hands, take walnut-sized balls of the chilled dough, and roll it into balls between your palms. Place the dough about 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls with your palm or a spatula to about 1/4-inch thick.
6. Bake the cookies in the preheated oven for 10 minutes, or until they begin to turn a light golden brown. Transfer the cookies to racks to cool. Once totally cool, the cookies can be stored in an airtight container at room temperature for 2 weeks, or well-wrapped in the freezer for up to 3 months. Enjoy!