Kosher for Passover Chocolate Chip Cookies?!?

Yep, that's right, Kosher for Passover Chocolate Chip Cookies. And you know what, they taste pretty good! Who knew?!? (Psst....they're also dairy free. Of course, you can make them dairy, but what's the challenge in that?)

Ingredients:
- 3 eggs
- 1/2 cup of margarine (or butter)
- 1 cup of sugar
- 1 cup of cake meal
- 1/2 cup of potato starch
- 1 package of chocolate chips (check the label to see if they're dairy or Kosher for Passover)

Directions:
- Preheat oven to 350 degrees.
- In a small bowl (I use a paper plate), combine cake meal and potato starch and set aside.
- In a large mixing bowl, beat together eggs, sugar, and margarine until well combined.
- While beating the egg/sugar/margarine mixture, slowly incorporate the cake meal and potato starch. Add a little at a time and beat until well combined.
- Pour in chocolate chips and stir with a spoon until the chips are evenly distributed in mixture.
- Drop spoonfuls (or use a chocolate chip cookie scoop) evenly spaced out on a cookie sheet.

- Bake in the oven between 13-15 minutes.
- When you remove the cookies from the oven, take them off the tray and place them on a sheet of foil or a cooling rack to cool.

*If you want them to be Kosher for Passover and/or non-dairy, be sure to check the labels on all of your ingredients.

The Best Big, Chewy, Delicious Chocolate Chip Cookies Ever!

I know what you're thinking, "Another chocolate chip cookie recipe? How different could it be?" But, I'm not kidding when I say that this is the best chocolate chip cookie recipe:

Ingredients:
-2 sticks or 1 cup of butter/margarine
-2 1/4 cups of flour
-1 tsp. baking soda
-1/4 cup white sugar
-1 1/4 cups of dark brown sugar (dark brown sugar makes them extra chewy)
-1 egg
-1 egg yolk
-approximately 2 tbsp. milk/mocha mix
-1 1/2 tsp. vanilla extract
-1 bag of chocolate chips (or try 1/2 chocolate and 1/2 white chocolate)

Directions:
-Preheat oven to 375 degrees.
-Cream butter/margarine, white sugar, and brown sugar together until light.
-Add egg, yolk, milk/mocha mix, and vanilla.
-In a separate bowl, sift together flour and baking soda.
-Add flour combination to mixture and blend until thoroughly combined.
-Stir in chocolate chips.
-Use a large ice-cream scoop (*Not a cookie scoop!! I mean a regular, large, ice-cream scoop) to scoop out equal sized portions onto a non-stick cookie sheet. (Approximately six will fit on a regular sized sheet.)

-Cook for about 14 minutes in the oven (be sure it's placed on the center rack in the oven and do not try to cook more than one tray at a time....they won't cook evenly).
-As soon as you remove the tray from the oven, use a flat spatula to carefully remove the cookies from the tray and place them on a cooling rack or tin foil to cool.

Just so you know, they will be pretty thick, and they will be pretty delicious. One batch makes approximately 15 cookies.

To make these cookies non-dairy, use margarine (Nucoa) instead of butter, Mocha Mix (non-dairy creamer) instead of milk, and non-dairy chocolate chips (these are sold at Kosher markets and Trader Joe's, or check the labels on bittersweet and dark chocolate chip packages).