Passover Chocolate Chip Cookies I

Preheat oven to 350°F (175°C).

Combine brown sugar, white sugar, and Passover vanilla sugar in a large mixing bowl. Mix until well blended.

Add unsalted butter or margarine to the sugar mixture and beat with an electric mixer until light and fluffy, about 2–3 minutes.

Add eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.

Sift together salt, matzoh meal, matzoh cake meal, and potato starch in a separate bowl. Whisk to combine evenly.

Fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon until just combined; do not overmix.

Stir in chocolate chips until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 11–12 minutes until the edges are set and the centers are still slightly soft.

Remove from oven and allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.