Last year, however, my mom hit upon a new recipe for chocolate chip cookies that would be good enough to eat any time of year. The cookies have a soft, cakey texture, warm and sweet with brown sugar, and then punctuated with a nice hit of chocolate. I think the key to the recipe is the use of potato starch, which has a softening effect on baked goods, but that's just my theory.
In any case, here's the recipe. You'll find them really easy to make and hard to resist.
Kosher for Passover Chocolate Chip Cookies
Yield: 4 dozen
1 cup butter/margarine
¾ cup sugar
¾ brown sugar
1 tsp vanilla
1 ¾ cup cake meal
1 tsp baking soda
½ cup potato starch
1 tsp salt
2 cups chocolate chips
1. Preheat oven to 375. Cream butter, sugars, and vanilla, then add eggs to incorporate. Whisk together dry ingredients and slowly stir into the mixture. Finally, fold in chocolate chips.
2. Spoon heaping teaspoons of batter onto parchment-lined or greased baking sheets. Bake for 8 to 10 minutes until very light golden brown at the edges. Remove onto racks and cool on baking sheets.