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Author Notes: This is one of my go-to holiday cookie recipes. It's so easy, which makes it perfect for the holidays because they don't require much fussing. You can whip them up in a short time and bring them to any last minute parties. And they are surprising to the eater--the delicate crunchy exterior leads to a chewy interior filled with chocolate chips (and nuts, if used). —fourchickens
Makes: 3.5 dozen
egg whites, large or extra large
teaspoon vanilla extract
teaspoon cream of tartar
cup granulated sugar
cup chocolate chips, regular or mini-sized
cup toasted pecans, chopped (optional)
- Preheat oven to 300 degrees
- Line cookie sheets with parchment paper
- In a large bowl, using a mixer, beat egg whites until foamy
- Add cream of tartar, beat.
- Add vanilla extract, continue to beat until soft peaks are formed.
- Sprinkle in granulated sugar, a little at a time.
- Beat until stiff peaks are formed and mixture is shiny.
- Fold in chocolate chips (and nuts, if using).
- Drop by heaping teaspoonfuls onto parchment-lined cookie sheets, leaving 1 1/2 inches between each.
- Bake at 300 degrees for about 20 minutes for chewier cookies or for about 25 minutes for more crunchy cookies.
- After removing from oven, transfer to a wire rack to cool completely. Cookies will get more crunchy as they cool.
- Store in an airtight container.
- This recipe was entered in the contest for Your Best Holiday Cookie