Brownie Drop Cookies
Rich and cake-like, just like a brownie, but also crunchy like a cookie. Use chunks of anything you like in these, from dark to semi-sweet chocolate or even white chips. Or use hand chopped chocolate which is meltier and luxurious. For perfectly moist, slightly gooey cookies, take the cookies out of the oven when they still seem a little soft to the touch, they will firm up as they cool. These are great year round!
Recipe type: Dessert
  • 4 tablespoons margarine, cut into chunks
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ⅓ cup plus 1 tablespoon potato starch
  • ⅛ teaspoon baking soda
  • 1 cup walnut or pecan pieces, toasted
  • 6 ounces chocolate chunks or white chips or 1 cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. Grease cookie sheets or line sheets with parchment paper.
  3. Melt the margarine and bittersweet chocolate in a medium heatproof bowl over simmering water or melt in the microwave. Stir until melted and smooth. Stir in the sugar, salt and vanilla. Set aside and let cool for a few minutes. Add eggs one at a time and mix until incorporated.
  4. In a small bowl, whisk potato starch and baking soda. Then add it to the chocolate mixture and stir until combined. Stir until smooth, glossy and the batter comes away from the sides of the bowl (this is important). Stir in the nuts and chopped chocolate or chips.
  5. Scoop slightly rounded tablespoons of the batter and place 2 inches apart onto thcookie sheets. Bake for 10 minutes, until cookies are puffed and crackled on the surface but soft to the touch. Cool completely.
Recipe by Gourmet Passover Cooking at