Fudgy Chocolate Passover Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 eggs
02 -
1/3 cup brown sugar
03 -
1/3 cup white sugar
04 -
4 tablespoons cocoa powder
05 -
2 tablespoons potato starch
06 -
1/4 teaspoon baking powder
07 -
1/4 teaspoon salt
08 -
100 grams chocolate
09 -
1 tablespoon brewed coffee or 2 teaspoons instant coffee dissolved in 1 tablespoon boiling water
10 -
1/4 cup chocolate chips
# Instructions:
01 -
Preheat oven to 350°F (180°C).
02 -
Add eggs and sugars to a bowl and whisk until light and airy (1-2 minutes). Use a handheld mixer or whisk by hand.
03 -
In a separate bowl, whisk or mix together cocoa powder, potato starch, baking powder, and salt.
04 -
Melt the chocolate using either the microwave or a double boiler. For the microwave, melt in 30-second increments, stirring after each interval. For a double boiler, place a heatproof bowl over boiling water and stir until melted. Alternatively, place chocolate in a heatproof container or plastic bag and submerge in boiling water until melted.
05 -
Add melted chocolate and brewed coffee to the egg and sugar mixture. Whisk until combined. Add the dry ingredient mixture and mix until fully incorporated. Fold in the chocolate chips.
06 -
Drop tablespoon-sized portions of cookie dough onto a parchment-lined baking sheet. Bake for 7-8 minutes. Cookies will puff up in the oven and then deflate slightly. Allow to cool and remove from the baking sheet using a spatula for easiest handling.
07 -
Store cookies in an airtight container at room temperature for up to 2 days, or freeze immediately for extended freshness.
# Notes:
01 -
If a microwave or double boiler is unavailable, chocolate can be melted by submerging it in a heatproof container or bag in boiling water.