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Parve
Medium
12 Servings
Allergens 
1 Hour
Diets
These cookies are both chewy and crunchy at the same time; the outside is a little hard, but the center remains soft. I double this recipe because these cookies disappear so fast.
4 ounces Elite Bittersweet Chocolate, broken into pieces
1 cup sugar
1/2 cup vegetable oil
2 large eggs
3 tablespoons Gefen vanilla sugar
1/2 cup Gefen Premium Unsweetened Cocoa
1 tablespoon potato starch
1 and 1/2 cups ground almonds
1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a jelly roll pan or cookie sheet with Gefen Parchment Paper.
Melt the chocolate using one of the methods described below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds, and salt and mix well. Add the chocolate chips and mix to distribute them.
Divide the dough in half and shape into two loaves, each about nine by three inches (23 x 7.5 centimeters). Place both loaves on the lined jelly-roll pan and bake for 30 minutes.
Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into three-quarter- to one-inch-thick (two- to two- and- a- half-centimeters) slices. Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 –12 minutes so that you don’t overbake the cookies.
Let cool for five minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.
Reprinted with permission from The New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc. Photography: Michael Bennett Kress
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anything i can do to thicken it up? its more of a batter
I’ve been making this for years and this is what I’ve come up with: I switch the ground almonds for almond flour and add 1/8th of a cup per recipe of almond flour- it’s makes a thicker dough and more chewy recipe. I also freeze the dough for around half an hr so that it’s easier to work with
You can slowly add in more potato starch or ground almonds until the batter reaches a thicker consistency.