I made these chocolate cookies for Passover, and my kids have deemed them worthy of year-round eating. They are delicious but extremely rich and dense, so one is plenty.
Chocolate Passover Cookies
½ stick (4 tablespoons) unsalted butter, at room temperature
¾ cup packed light-brown sugar
2 large egg yolks
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, melted
½ cup matzo meal
¼ teaspoon coarse salt
4 large egg whites
8 ounces semisweet chocolate chips
Preheat oven to 350°. Beat butter and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add melted chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
In a clean bowl (I have only one bowl for my KitchenAid, so I had to wash it out to reuse it) and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. (There was no way this was "folding." The chocolate mixture was like cement, so I really had to mix hard to get the egg whites incorporated. But it still worked out fine.) Add chocolate chips, and stir. Let stand 15 minutes.
Scoop 2-inch balls onto a parchment-lined baking sheet. (It said that a single batch would be 14 cookies, but I made a double batch and got 36 cookies.) Bake until set, 10–12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.