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
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Ingredients
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3
egg whites, large or extra large
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3/4 teaspoon
vanilla extract
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1/4 teaspoon
cream of tartar
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1 cup
granulated sugar
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1 cup
chocolate chips, regular or mini-sized
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1 cup
toasted pecans, chopped (optional)
Directions
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Preheat oven to 300 degrees
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Line cookie sheets with parchment paper
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In a large bowl, using a mixer, beat egg whites until foamy
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Add cream of tartar, beat.
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Add vanilla extract, continue to beat until soft peaks are formed.
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Sprinkle in granulated sugar, a little at a time.
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Beat until stiff peaks are formed and mixture is shiny.
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Fold in chocolate chips (and nuts, if using).
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Drop by heaping teaspoonfuls onto parchment-lined cookie sheets, leaving 1 1/2 inches between each.
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Bake at 300 degrees for about 20 minutes for chewier cookies or for about 25 minutes for more crunchy cookies.
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After removing from oven, transfer to a wire rack to cool completely. Cookies will get more crunchy as they cool.
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Store in an airtight container.
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Enjoy!
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