- 2 egg whites
- 2/3 cup sugar
- 1 teaspoon vanilla
- a pinch of salt
- 1 cup milk chocolate chips
Preheat oven to 350 degrees.
Directions:
Set out the eggs and allow them to come to room temperature. Line a cookie sheet with foil and lightly coat with cooking spray.
Once the eggs are at room temperature, crack the eggs and drop the egg whites into a mixing bowl. Using a hand mixer, tilt the bowl to concentrate the egg whites and beat until peaks begin to form (first foamy then peaks). Very, very, very slowly beat in the sugar until you have stiff peaks. Fold in chocolate chips.
Drop by spoonfuls on the cookie sheet. Place into the oven. Close the door and turn off the oven. Leave them in the oven all night, not opening the door. Store the cookies in an airtight container. They freeze well.
An option to the recipe is to also fold in chopped nuts and/or coconut along with the chocolate chips.
Myrtle's Note: My step-father introduced our family to these cookies. I had forgotten about them until recently. I like the sweet simplicity that melts a bit into your mouth after you break the crispy exterior. Even the chocolate chips melt in your mouth. Most folk would use the nut option, but I do not like mixing crunchy and smooth with these cookies. Also, I would recommend doubling the recipe. They go fast!
Yield: 24
Source: family recipe
