Sara Habif

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Sara Habif
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The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the distinctive texture. Chocolate chips are added last.

For a sweet ending, add these crowd-pleasing favorites to your holiday table. The recipe uses matzo meal in place of flour and we bet (almost) no one will know the difference. Okay, so you can't dunk them in milk, but they're delicious all on their own.

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