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?
Yum! I’ve never seen these in chocolate before. (We’ve done the white version.) They look delicious & we’ll have to give them a try. Thanks for the recipe.
Ohh, these look so good. Chocolate is always appropriate. I would love it if you would link up these amazing cookies (I am always up for 6 ingredients or less, too) to our Cookies for Santa Virtual Cookbook that can be found here:
Thanks for sharing, I am printing. Holly
How long do they keep and how do you best store them?
I would say store them in an airtight container. I’ve never had to store them for very long because my family eats them all up so I don’t know how long they keep!