Passover Chocolate Chip Cookies

1. 1

   N. B. Can replace the chocolate chips with chopped pecans and the granulated sugar with an additional 1/2 cup of brown sugar if you want to make pecan sandies.

2. 2

   In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.

3. 3

   Blend in the eggs.

4. 4

   Stir in the salt, cake meal and potato starch.

5. 5

   Fold in the chocolate chips.

6. 6

   Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.

7. 7

   Preheat the oven to 350u00b0F.

8. 8

   Line 2 baking sheets with parchment paper.

9. 9

   Scoop out generous teaspoonfuls of dough or roll marble sized balls.

10. 10

    Place on the baking sheets, leaving room for the cookies to spread.

11. 11

    Press down a little if using chilled dough.

12. 12

    Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes or place the baking sheets in the fridge to hasten cooling.

13. 13

    Remove the cookies to a platter using a metal spatula.

* Per serving · 4 servings · Values may vary.

No additional tips available.