Triple Chip Passover Cookies

Ingredients

4 Eggs

1.5 cups White Sugar + 1/4 cup – mixes with the cinnamon to create a crispy texture on the outside of the cookie

1 cup Oil – keeps the cookies moist

2 cups Matzo Cake Meal – I use Manschewitz

2 tbsp Potato Starch – Improves crispness, resulting in a more delicate texture.

1/2 cup Chocolate chips

1/4 cup white chocolate chips

1/4 cup peanut butter chips – Reeses are my favorite

1 tbsp cinnamon

1/4 cup sugar

Instructions

In the bowl of a stand mixer, beat eggs with 1.5 cups of the sugar until creamy. Ensure they are combined well and the eggs are fully incorporated into the sugar.

Add oil, cake meal, and potato starch and mix until light and fluffy. The dough will feel sticky at this point but will firm up after it’s refrigerated.

Stir in the three flavors of chocolate chips.

Refrigerate dough for 1-2 hours – make sure the dough is stiff and you can roll it in your hands without it sticking to your fingers.Mix cinnamon and sugar together in a small bowl—use 3/4 sugar and 1/4 cinnamon, adding more cinnamon if you’d like a more cinnamony taste.

Roll cookie dough into balls and roll into the cinnamon and sugar mixture until coated on all sides. and place onto parchment paper lined cookie sheets.

Bake in the oven at 350 until lightly brown (about 12-15 minutes) remove and allow to cool on wire rack for 15 minutes

Description

The three different kinds of chips makes these great.

Servings

The original recipe says it yields 18. I had more than twice that but mine were flat while the ones pictured with the recipe were thick. They were still delicious.

Notes

As I said above, got more than the recipe said but they were wonderful.

Source

Sisters Mix It Up