Recipe: Dorie Greenspan's Chocolate Matzo Morsels

Recipe: Dorie Greenspan's Chocolate Matzo Morsels

7b0002111560f3cc158fc501aff49b7d571336cf?auto=compress&w=240&h=240&fit=crop
Hali Bey Ramdene
Dec 9, 2016
(Image credit: Lauren Volo)

I love a good no-bake cookie because they often come with the promise of a short ingredient list, with chocolate taking the lead. These sweet bites from Dorie Greenspan deliver such a treat. Perfect for Christmas, Hanukkah, Passover, and all the days before, after, and in between, these morsels are spun together from melted chocolate, a bit of butter, and crushed matzo cookies.

Plump the Raisins

Bound in this tangle of matzo and chocolate are plump raisins or cranberries. In order to ensure they stand in textural contrast to the smooth chocolate and crunchy matzo, they need to be rehydrated in water. Hot tap water will do, but if you're looking for a boozy take, try warm rum or bourbon. Even golden raisins, sometimes called sultanas, are a fine option as well.

Scoop the dough to a tray with a small cookie scoop or teaspoon and transfer them to a parchment-lined baking sheet. These cookies only take 20 minutes to set so they're a great option when you forgot to make something for that cookie swap. But I like the idea of keeping a batch stashed in freezer for snacking whenever the desire strikes.

(Image credit: Lauren Volo)

Dorie's Matzo Morsels

Makes about 40

1 cup plump, moist raisins or dried cranberries
4 tablespoons (2 ounces) unsalted butter, cut into chunks
6 ounces semisweet or bittersweet chocolate, coarsely chopped
3/4 teaspoon fine salt
4 pieces unsalted matzo, crumbled (about 2 cups)
1/2 cup (3 ounces) chocolate chips (semi-sweet, milk, white chocolate, or butterscotch)

Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Put the raisins or cranberries in a small bowl, add enough very hot tap water to cover them, and set aside to soak. When you're ready for them, drain and pat them dry between paper towels.

Place the butter into large heatproof bowl, cover with the chopped chocolate, and place the bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl). Heat, stirring occasionally, until the ingredients are just melted and smooth; don't heat so much that the butter and chocolate separate.

Stir in the salt with a rubber spatula, followed by the matzo. When all the pieces of matzo are coated with chocolate, stir in the chocolate chips and dried fruit, stirring until everything is chocolate coated.

The best way to shape these is to use a small cookie scoop, so you can neatly pack the matzo. If you don't have a scoop, use a rounded teaspoon for each cookie and cup your hand to press the mix into the spoon and shape it. However you're shaping the cookies, put them on the baking sheet as you go. When all the mix is used, slide the baking sheet into the freezer to set the chocolate, about 20 minutes. Once the chocolate is set, the cookies are ready to be served.

Recipe Notes

  • Storage: The cookies can be kept covered in the refrigerator for up to 4 days or packed airtight and frozen for up to 2 months. They're surprisingly good snacked on straight from the freezer.

Reprinted with permission from Dorie's Cookies by Dorie Greenspan, copyright (c) 2016. Published by Rux Martin/Houghton Mifflin Harcourt.

Find Dorie's Book:

Dorie's Cookies by Dorie Greenspan

More posts in Dorie's Cookies
You are on the last post of the series.
Created with Sketch.