COMMUNITY MAGAZINE March 2021

ONCE T UPON T thyme a ADINA YAAKOV Recipe, Photo, and Styling by Adina Yaakov, Dietetic Intern and Recipe Developer. For more recipes follow @OnceUponAThyme__ on Instagram. NEW! Find more recipes on www.OnceUponaThyme.us ​ Looking for a simple yet mouthwatering dessert that’s Kosher for Passover? These triple chocolate cookies made with cocoa powder, melted chocolate, and chocolate chunks are the chocolate lover's dream! Moist, chewy, and freezer friendly, these are the best Passover cookies. Whip up a double batch to keep as an emergency for that moment when your sweet tooth strikes, or for when surprise guests arrive. Although delectable on their own, they work great sandwiched with vanilla ice cream too. Be sure to tuck this recipe away with your Pesach pots and pans, because you will want make it year after year. TRIPLE CHOCOLATE COOKIES INGREDIENTS: • 3 cups confectioners' sugar • ¾ cup cocoa powder • ½ teaspoon salt • 5 ounces bittersweet chocolate, chopped roughly 4 ounces bittersweet chocolate, melted • 1 ½ cups chopped almonds (or any nut) • 5 egg whites 1. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chopped almonds, melted chocolate, and egg whites and stir just until incorporated (do not overmix). 2. Drop 1-inch sized cookie dough lumps 3 inches apart onto baking sheets. Press the chopped chocolate chunks on top of each cookie. 3. Bake at 350 degrees Fahrenheit until cookie tops are dry and cracked, about 15 minutes, rotating sheets halfway through. 4. Store in an airtight container for up to 3 days or freeze for 4 weeks. PHOTO BY: ADINAYAAKOV 66 COMMUNITY MAGAZINE