Categories: Cookies
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup white sugar
- 2 Tablespoons flour
- 1 cup chocolate chips
- 1/2 cup chopped nuts
Directions
-
Preheat oven to 275°F, rack in the middle position.
-
Separate the egg whites and let them come up to room temperature. This will give you more volume when you beat them.
-
Prepare your baking sheets by lining them with parchment paper or brown parcel-wrapping paper. Spray the paper with Pam or another nonstick cooking spray and dust it lightly with flour.
-
Beat the egg whites with the cream of tartar, vanilla, and salt until they are stiff enough to hold a soft peak. Add the cup of sugar gradually, sprinkling it in by quarter cups and beating hard for ten seconds or so after each sprinkling. Sprinkle in the flour and mix it in at low speed. or fold it in with an angel food cake whisk.
-
Gently fold in the chocolate chips and the chopped nuts with a rubber spatula.
-
Drop little mounds of dough on your paper-lined cookie sheet. If you place four mounds in a row and you have five rows, you’ll end up with 20 cookies per sheet.
-
Bake at 275°F for approximately 40 (forty) minutes, or until the meringue part of the cookie is hard to the touch.
-
Cool on the paper-lined cookie sheet by setting it on a wire rack. When the cookies are completely cool, peel them carefully from the paper and store them in an airtight container in a dry place.