Let’s Make Chocolate Espresso Cookies!

Passover desserts are typically dry and heavy, and it can be tricky to find a light dessert to enjoy during the weeklong holiday. These chocolate espresso cookies are made with cake meal rather than flour, so they are a great alternative to traditional Passover desserts – and are delicious any other day of the year, too!

• 6 tablespoons cake meal
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 8 oz bittersweet or semisweet chocolate
• 1/2 cup unsalted pareve margarine
• 2 eggs
• 3/4 cup sugar
• 2 ¼ teaspoons espresso powder or instant coffee powder
• 2 ¼ teaspoons vanilla extract
• 1 cup chocolate chips
• 1 cup walnuts, finely ground

Preheat oven to 350 degrees F.

Mix together cake meal, baking powder, and salt. In a separate bowl, melt bittersweet chocolate and margarine. In a third bowl, using an electric mixer, beat eggs, sugar, espresso powder, and vanilla until very thick and pale, about three minutes.

Stir the egg mixture into the warm chocolate. Mix in dry ingredients, chocolate chips, and ground walnuts.

Let the batter sit for at least ten minutes, up to an hour. (This is very important. The batter stiffens as it sits and makes much better cookies the longer it sits. It does not need to be refrigerated.) Then drop rounded tablespoons of batter onto nonstick baking sheets.

Bake for 12 minutes and allow to cool for five minutes before removing. Makes three dozen cookies.

To learn more recipes for Passover, request your free Taste of Passover cooking booklet for free here.

Photo from Carey Nershi of Reclaiming Provincial

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