Hanukkah Gelt Toll House Cookies

I love chametz fest. I might love chametz fest more than Passover. And because I *still* have some Hanukkah gelt to get rid of, what better than to combine the two and make some cookies?! My three great loves together.

The recipe is below but first, you’ll need to chop the gelt. I had my kid try and smash them in a bowl with a spoon but then I found chopping them with a big knife was way easier. A food processor will also work. Do chunks about the size of a nickel.

Chopped Hanukkah Gelt | Chai & Home

Years ago I started cooking my cookies on a muffin top pan. I can’t remember why I started doing this but I love how uniform the cookies come out. You know what a perfectionist I am when it comes to cookies.

Hanukkah Get Toll House Cookies | Chai & Home

Hanukkah Get Toll House Cookies | Chai & Home

This is why I love making my cookies in a muffin top pan…they come out perfectly circular. There is one in the picture below that isn’t perfect because I tried to nudge him with a spatula when he was too warm. Oops, that one goes straight in the mouth.

Hanukkah Get Toll House Cookies | Chai & Home

Hanukkah Get Toll House Cookies | Chai & Home

I hate people who compliment their own cooking but I gotta tell you, these are amazing.

You wouldn’t believe it, but I *still* have Hanukkah gelt left. Next up is chocolate, chocolate chunk cookies.

L’Chaim!

Hanukkah Gelt Toll House Cookies

adapted from the Original Nestle® Toll House® Chocolate Chip Cookies recipe

 

INGREDIENTS

 

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Hanukkah gelt, chopped into chunks

 

INSTRUCTIONS

 

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add gelt and stir manually or with your mixer on low.
  3. Drop by rounded tablespoon onto ungreased baking sheets.
  4. Bake for 9 to 11 minutes or until golden brown. Vary the cooking time depending on if you like yours soft or crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.