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These double chocolate treats have become my secret Passover go-to. They're totally gluten-free and dairy-free, giving you that perfect brownie feel in cookie shape—crunchy on the outside with a gooey, rich middle that hits the spot when regular cookies aren't allowed during the holiday.
I stumbled on this gem five years back while planning my first Passover seder and needing something sweet for my chocolate-crazy relatives. Now they show up on our table every single year, and guests always grab the instructions before heading home.
Ingredients
- 2 eggs: They help everything stick together nicely
- Brown sugar and white sugar: Give you just the right mix of wetness and sweetness
- Cocoa powder: Packs in tons of chocolate flavor without gluten
- Potato starch: Works instead of regular flour while keeping things airy
- Baking powder: Creates that cool puff-then-sink texture
- Salt: Makes all the chocolate tastes pop
- 100 grams chocolate: Grab the best kind you can afford
- 1 TBSP brewed coffee: Boosts chocolate flavor without tasting coffee-ish
- 1/4 cup chocolate chips: For little bursts of melty goodness
Easy Cooking Steps
- Get Your Oven Hot:
- Turn it to 350°F or 180°C. Put your rack right in the middle so everything cooks evenly. This heat is just right for making these cookies puff up a bit then settle into their gooey texture.
- Mix Your Wet Stuff:
- Put eggs and both sugars in a bowl. Whisk them hard for 1-2 minutes until they look lighter and get a bit fluffy. This puts air in there for that nice texture. A mixer makes it easier but a regular whisk works fine too.
- Sort Your Dry Stuff:
- In another bowl mix together the cocoa powder potato starch baking powder and salt. Break up any cocoa lumps now cause they're a pain later. This makes sure everything spreads out evenly in the cookies.
- Get Chocolate Melty:
- You can use a microwave at 30 seconds each time stirring between until smooth. Or try a pot with water and a bowl on top making sure the bowl doesn't touch the water stir until it's all melted. Your chocolate should be smooth but not too hot.
- Put It All Together:
- Add your melted chocolate and coffee to the egg mix stir right away so the hot chocolate doesn't cook the eggs. Mix it well then add your dry stuff stirring just until mixed. Gently stir in the chocolate chips so they spread out nice.
- Cook Your Cookies:
- Drop tablespoon blobs of dough on a paper-lined cookie sheet leaving 2 inches between them. Bake for exactly 7-8 minutes. You'll see them puff up then start to sink and crack a little on top. That means the gooey center is forming. Let them sit on the pan for 3-5 minutes before moving to a rack.
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Adding coffee was my grandma's trick for all her chocolate sweets. She always said it makes chocolate taste better without adding coffee flavor. I didn't believe it until I tried making them without coffee once and could totally tell the difference. The coffee really turns these from good to amazing.
Keeping Them Fresh
These don't last super long on the counter because of their soft texture. Keep them in a sealed container with paper between layers for up to two days at room temp. If you want them to last longer, freeze them right after they cool down. Put them on a tray in one layer until frozen solid, then move them to a freezer bag or box. They'll stay good for up to three months. To thaw, just leave them out for about 30 minutes and they'll taste almost fresh-baked.
Mix It Up
If you're making these when it's not Passover or need other options, I've tried lots of changes that work well. You can swap potato starch with the same amount of tapioca starch or cornstarch. If you can have kitniyot during Passover, try using half almond flour instead of potato starch for a nutty taste. Any kind of chocolate works—dark gives the strongest flavor, but semi-sweet is more balanced. Don't want caffeine? Just use vanilla instead of coffee.
Ways To Enjoy
These taste awesome when they're still a little warm with some dairy-free vanilla ice cream or sorbet. For a fancy Passover dessert plate, put them next to fresh berries and mint. They make great ice cream sandwiches too—just soften some dairy-free ice cream, put it between two cookies, and freeze until firm. During Passover, I serve them with fresh fruit and macaroons so everyone finds something they like.
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Trust me, these cookies will become a must-have for your Passover celebrations and beyond.
Frequently Asked Questions
- → What’s the easiest way to melt chocolate?
Pop the chocolate in a microwave-safe bowl and heat it in 30-second bursts, stirring each time. Alternatively, set up a double boiler or try putting chocolate in a heat-safe bag and submerge it in hot water until smooth.
- → Is there a substitute for potato starch?
Potato starch gives these cookies their texture. If you need to swap it, tapioca starch or cornstarch could work, but the results may differ slightly.
- → Where’s the best place to keep the cookies?
Put them in a sealed container and keep them on the counter for up to two days. For longer storage, freeze the cookies right after they’ve cooled down.
- → Why are these cookies gluten and dairy-free?
Instead of flour, potato starch is used, which keeps them gluten-free. Dairy isn't included because eggs and chocolate provide all the richness needed.
- → Do I have to use coffee in the mix?
You can skip it if you like, though coffee brings out a deeper chocolate flavor. It doesn’t make the cookies taste like coffee, so it’s worth considering.