Chewy Chocolate Chip Cookies

Make these Chewy Chocolate Chip Cookies from Pesach Secrets from Batya’s Kitchen and download Batya’s Pesach Shopping Checklist.

Editor’s Note: We’ve personally known Batya as the Pesach cooking expert well before Between Carpools even existed (Victoria originally interviewed her in 2012!) and we shared some of her freezing tips in this post on How to Freeze Anything. It’s only natural that she’d eventually share all her recipes and expertise in a cookbook! We’re excited to shared with you this selection from Pesach Secrets from Batya’s Kitchen.

Batya didn’t only share recipes in her book–Pesach Secrets also makes sure you prepare for Pesach seamlessly with pages like this Pesach Shopping Checklist. Download and print it here!

If you don’t use or have Instant Vanilla Pudding on Pesach, see our homemade version here.

One Erev Pesach, my youngest daughter Shiffy made these, and we couldn’t believe how good they were. It’s one of those recipes that went viral — and I have no idea where it originated. Thanks to whoever created it! I had to include two chocolate chip cookies in this book; each brings something different, and this warm and chewy version is pure comfort.

Print Recipe

Chewy Chocolate Chip Cookies

Servings: 4 dozen approx.

Author: Batya Kahan From Batya’s Kitchen

Ingredients

• 1 cup oil
• ¾ cup cup light brown sugar
• ¼ cup cup sugar
• 2 eggs
• 1 egg yolk
• 1 tsp pure vanilla extract
• 1 (2.8-oz) packet instant vanilla pudding mix (I use Osem)
• 1 tsp baking soda
• ½ tsp kosher salt
• 4 cups almond flour
• 1 cup chocolate chips

Instructions

• Heat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large mixer bowl, combine oil, brown sugar, sugar, eggs, and egg yolk. Beat on medium speed until smooth and creamy, about 3 minutes.
• Scrape down the sides. Beat for 1 additional minute.
• Add vanilla extract and vanilla pudding mix; beat for 1 additional minute.
• In a bowl, combine almond flour, baking soda, and salt. Gradually add to mixer bowl; beat on medium speed until fully incorporated, about 30 seconds; scrape down the sides.
• Add chocolate chips; beat for an additional 30 seconds.
• Using a medium cookie scoop, scoop dough; form into balls and arrange on prepared baking sheets. Lightly flatten tops.
• Bake for 10 minutes, until edges are set and centers still look soft. Allow to cool slightly on the pan before transferring to a rack to cool completely.