Martha Stewarts Passover Chocolate Chip Cookies Food

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHOCOLATE PASSOVER COOKIES

Steps:

• Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
• In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
• Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.

MARTHA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, baking powder, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Cookie dough can be refrigerated, covered, overnight, if desired.
• Using a 2 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES FOR PASSOVER

Steps:

• Preheat oven to 350 degrees. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
• Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.

MARTHA STEWART'S CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
• Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
• Add flour mixture in two batches; mix until just combined.
• Mix in chocolate.
• Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
• Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
• Transfer parchment and cookies to a wire rack to cool completely.
• Cookies can be kept in an airtight container at room temperature for up to 4 days.

MARTHA STEWART DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325* --
• whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
• Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
• transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
• add sugar, eggs and vanilla -- mix on medium speed until combined --
• reduce speed to low, gradually mix in flour mixture --
• fold in chocolate chunks.
• scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
• bake until cookies are flat and surfaces begin to crack.about 15 minutes.
• transfer parchment paper to wire racks.
• let cool 5 minutes.
• cookies can be stored in an airtight container at room temperature for up to 3 days.

MARTHA'S SOFT-BAKED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350.
• Whisk together flour, baking soda, baking powder and salt.
• In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
• Beat in eggs and vanilla.
• With mixers on low, gradually add flour mixture, beating just until combined.
• Fold in chocolate chips.
• Drop dough by tablespoons onto two baking sheets, 2 inches apart.
• Bake until cookies are no longer shiny - 10-12 minutes.
• Let cool two minutes and transfer to wire rack.

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
• Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl.
• In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets.
• Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• 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.
• In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
• Blend in the eggs.
• Stir in the salt, cake meal and potato starch.
• Fold in the chocolate chips.
• Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
• Preheat the oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Scoop out generous teaspoonfuls of dough or roll marble sized balls.
• Place on the baking sheets, leaving room for the cookies to spread.
• Press down a little if using chilled dough.
• 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.
• Remove the cookies to a platter using a metal spatula.

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Cream together sugars, vanilla, and butter. Blend in eggs.
• Stir in the salt, matzah meal, cake meal, baking soda, potato starch, and chips.
• Chill the dough for an hour or overnight.
• Preheat oven to 350.
• On a parchment lined cookie sheet, drop teaspoonfuls of batter leaving room to spread.
• Bake for about 12 minutes.
• Let cool about 10 minuted before removing.