These delicate, pretty cookies are nice for a Spring brunch or ladies’ tea. But I bet everyone would eat ‘em on a weekday afternoon, too. Chocolate is always appropriate, after all.
3 egg whites
1/8 tsp. cream of tartar (I have left this out without harm)
¾ cup sugar
1 tsp. vanilla
2 TBS cocoa
2 cups chocolate chips
Heat oven to 300 degrees. Place foil on a cookie sheet. In mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and vanilla, beating until stiff peaks form, sugar is dissolved and batter looks glossy. Add cocoa to egg white mixture, gently stir just until combined. Stir in chocolate chips.
Drop by heaping tablespoonfuls onto foil-covered cookie sheet. Bake 35 to 45 minutes or just until dry-looking. Carefully peel cookies off foil, cool on a wire rack. Makes about 2 ½ dozen cookies.
Have you tried these? What do you think?
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