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Mocha Passover Cookies

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Mocha Passover Cookies

Prep Time:
10 Minutes
Cook Time:
10 Minutes
Total Time:
35 minutes
Ingredients
  • 1/2 stick Finlandia unsalted butter
  • 3/4 cup packed light-brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate, melted
  • 1 teaspoon ground coffee
  • 1/2 cup matzo meal
  • 1/4 teaspoon coarse salt
  • 4 large egg whites
  • 8 ounces semisweet chocolate chips
Instructions

1. Preheat oven to 350 degrees. Cream butter and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla.

2. In a small bowl, mix coffee and matzo meal. Add chocolate, matzo mixture and salt to butter-egg mixture.

3. Beat until mixture ingredients all come together; it should be thick.

4. In a clean bowl, beat egg whites on high speed with a whisk attachment until stiff peaks form.

5. Once stiff peaks form, fold the egg whites into the chocolate mixture. Add chocolate chips and stir gently. Set aside and let the dough stand for 15 minutes.

6. Scoop 2-inch balls onto a parchment-lined baking sheet. Bake 10 to 12 minutes until set. Let cool on pan for 2 minutes and then transfer cookies to rack to cool completely.


Mocha Passover Cookies 10 Minutes 10 Minutes 35 minutes 1/2 stick Finlandia unsalted butter3/4 cup packed light-brown sugar2 large egg yolks1 teaspoon vanilla extract8 ounces bittersweet chocolate, melted1 teaspoon ground coffee1/2 cup matzo meal1/4 teaspoon coarse salt4 large egg whites8 ounces semisweet chocolate chips 1. Preheat oven to 350 degrees. Cream butter and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. 2. In a small bowl, mix coffee and matzo meal. Add chocolate, matzo mixture and salt to butter-egg mixture. 3. Beat until mixture ingredients all come together; it should be thick. 4. In a clean bowl, beat egg whites on high speed with a whisk attachment until stiff peaks form. 5. Once stiff peaks form, fold the egg whites into the chocolate mixture. Add chocolate chips and stir gently. Set aside and let the dough stand for 15 minutes. 6. Scoop 2-inch balls onto a parchment-lined baking sheet. Bake 10 to 12 minutes until set. Let cool on pan for 2 minutes and then transfer cookies to rack to cool completely.