CHOCOLATE CHIP MATZO MEAL COOKIES, a recipe by the Bard of Bat Yam, Poet Laureate of Zion and Stephen Darori

Makes about 50 cookies.

1 cup matzo cake meal
¼ cup EACH: matzo meal, potato starch
¾ teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
? cup (packed) light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips

Place a rack in the middle of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a small bowl, whisk together the matzo cake meal, matzo meal, potato starch, baking soda and salt.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, 1 minute. Add the granulated and brown sugars and beat for 2 minutes, scraping down the sides as needed with a rubber spatula. Add the vanilla, beating until combined, then add the eggs one at a time, beating for 1 minute after each to incorporate. Reduce the speed to low and add the dry ingredients in three batches. Fold in the chocolate chips.

Using a 1-tablespoon measure, scoop the batter onto the prepared baking sheets, leaving 2 to 3 inches between cookies — they will spread during baking. Bake one sheet at a time until the cookies are evenly golden-brown, 8 to 10 minutes, rotating the sheet after 4 minutes. Remove from the oven and let the cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool. Repeat with remaining dough, cooling the baking sheets between batches. Once the cookies have fully cooled, store them in an airtight container for up to 2 weeks.