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This double chocolate cookie recipe has become my Passover secret weapon. Perfectly gluten-free and dairy-free, they deliver the exact texture of a delicate brownie in cookie form—crisp edges with a soft, fudgy center that satisfies chocolate cravings during the holiday when traditional cookies are off-limits.
I discovered this recipe five years ago when hosting my first Passover seder and needed a dessert that wouldn't disappoint my chocolate-loving family. These cookies have appeared on our table every year since, with guests always asking for the recipe before they leave.
Ingredients
- 2 eggs: Ensure the proper structure and binding
- Brown sugar and white sugar: Create the perfect balance of moisture and sweetness
- Cocoa powder: Provides intense chocolate flavor without adding gluten
- Potato starch: Replaces regular flour while keeping the texture light
- Baking powder: Helps create the signature rise then fall texture
- Salt: Enhances all the chocolate notes
- 100 grams chocolate: Use the highest quality you can find
- 1 TBSP brewed coffee: Amplifies the chocolate flavor without tasting like coffee
- 1/4 cup chocolate chips: For extra texture and chocolate pockets
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F or 180°C. Position your rack in the middle of the oven for even baking. This temperature creates the perfect environment for these cookies to rise slightly and then settle into their fudgy texture.
- Whisk the Wet Ingredients:
- Add eggs and both sugars to a medium bowl. Whisk vigorously for 1-2 minutes until the mixture becomes noticeably lighter in color and slightly increased in volume. This step incorporates air into the batter which creates the delicate texture. A handheld mixer makes this easier but a manual whisk works perfectly well too.
- Prepare Dry Ingredients:
- In a separate bowl whisk together the cocoa powder potato starch baking powder and salt. Make sure there are no lumps in the cocoa powder as they will be difficult to remove later. This uniform mixture ensures even distribution of leavening and flavors.
- Melt the Chocolate:
- Choose your preferred method to melt the chocolate. For microwave use 30-second intervals stirring between each until smooth. For a double boiler bring water to a gentle simmer in a pot place a heatproof bowl containing the chocolate over it ensuring the bowl doesn't touch the water and stir until melted. The chocolate should be smooth and completely melted but not overheated.
- Combine the Mixtures:
- Add the melted chocolate and coffee to the egg mixture whisking immediately to prevent the hot chocolate from cooking the eggs. Incorporate fully then add the dry ingredient mixture mixing until just combined. Fold in the chocolate chips gently to distribute them evenly throughout the batter.
- Bake the Cookies:
- Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet leaving about 2 inches between each cookie. Bake for 7-8 minutes exactly. You'll notice they puff up then begin to deflate and develop slight cracks on top. This indicates their perfect fudgy center is developing. Let them cool on the sheet for 3-5 minutes before transferring to a cooling rack.
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The coffee addition was my grandmother's secret for all chocolate desserts. She insisted it brings out the depth of chocolate without adding any coffee flavor. I was skeptical until I made a batch without it once and immediately noticed the difference. The coffee truly elevates these cookies from good to exceptional.
Storage Success
These cookies have a relatively short counter life due to their delicate texture. Store them in an airtight container with parchment between layers for up to two days at room temperature. For longer storage, freeze them immediately after they've cooled completely. Place in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container. They'll maintain their quality for up to three months. To defrost, simply leave at room temperature for about 30 minutes—they'll taste nearly as fresh as the day you made them.
Perfect Substitutions
If you're making these outside of Passover or need alternatives, I've tested several successful variations. Replace potato starch with an equal amount of tapioca starch or cornstarch for similar results. For those who can have kitniyot during Passover, almond flour can replace half the potato starch for a nuttier flavor profile. The chocolate can be any variety you enjoy—dark provides the most intense flavor, but semi-sweet creates a more balanced sweetness. For a caffeine-free version, substitute the coffee with vanilla extract.
Serving Suggestions
These cookies shine when served slightly warm with a scoop of non-dairy vanilla ice cream or sorbet. For an elegant Passover dessert platter, pair them with fresh berries and mint. They also make outstanding ice cream sandwich cookies when frozen—simply soften non-dairy ice cream, sandwich between two cookies, and refreeze until firm. During Passover, I serve these alongside fresh fruit and macaroons for a dessert spread that satisfies everyone's preferences.
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These cookies are guaranteed to become a staple in your Passover traditions and beyond.
Frequently Asked Questions
- → How do I melt chocolate for this recipe?
You can melt chocolate in the microwave (30-second intervals) or use a double boiler. If unavailable, try placing chocolate in a heatproof container or baggie, then submerge it in boiling water until melted.
- → Can I substitute potato starch with another ingredient?
Potato starch helps maintain the texture and structure of these cookies. While substitutions may alter the consistency, cornstarch or tapioca starch can work as alternatives.
- → How should I store these cookies?
Store the cookies on the counter in an airtight container for up to two days. For longer storage, freeze them immediately after cooling to preserve their freshness.
- → What makes these cookies gluten-free and dairy-free?
These cookies are made with potato starch instead of wheat-based flour, making them gluten-free. They also use no butter or dairy, relying on chocolate and eggs for richness.
- → Can I make these cookies without coffee?
Yes, you can omit the coffee. However, coffee enhances the chocolate's flavor without adding a noticeable coffee taste, so including it is recommended.