Amazing Forgotten Cookies (Chocolate Chip Meringue Cookies)
Amazing Forgotten Cookies (Chocolate Chip Meringue Cookies)
Introduction
Meet the lightest, airiest chocolate chip cookies you'll ever bake: Amazing Forgotten Cookies. These charming meringue-based treats are crisp on the outside, melt-in-your-mouth tender inside, and dotted with rich chocolate chips. They're incredibly simple to make and deliver an elegant, cloud-like sweetness perfect for any occasion.
Ingredients
- 2 large egg whites, at room temperature
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder (optional, for a hint of chocolate flavor in the meringue)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large, clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, about 2 tablespoons at a time, while continuing to beat on medium-high speed. Beat until the meringue is glossy and forms stiff, glossy peaks.
- Gently fold in the vanilla extract and cocoa powder (if using) until just combined.
- Carefully fold in the chocolate chips, being careful not to deflate the meringue.
- Drop heaping tablespoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Place the baking sheets in the preheated oven and immediately turn the oven off. Do not open the oven door. Leave the cookies in the oven for at least 3 hours, or overnight, until they are completely dry and crisp.
- Remove from the oven and enjoy these light, airy treats!
Pro Tips & Notes
- Room Temperature Eggs: Separate eggs when they're cold (it's easier), but let the whites come to room temperature before whipping. This allows them to reach their maximum volume.
- Clean Bowl is Key: Any trace of grease or water in your bowl can prevent the egg whites from whipping properly. Ensure your bowl and beaters are impeccably clean and dry.
- Patience with Peaks: Add the sugar slowly and beat until truly stiff peaks form. The meringue should be very glossy and hold its shape completely when the beaters are lifted.
- Gentle Folding: When adding the chocolate chips, use a spatula and fold gently to maintain as much air as possible in the meringue.
Nutrition Facts (per serving)
- Calories: Approximately 45 per cookie
- Protein: 0.7g
- Carbohydrates: 7.9g
- Fat: 1.6g
- Sugar: 7.5g
Frequently Asked Questions
- Q: Can I use milk chocolate chips instead of semi-sweet? A: Absolutely! Feel free to substitute with milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.
- Q: My cookies turned out chewy instead of crisp. What went wrong? A: The most common cause is humidity or under-baking. On a humid day, the cookies might absorb moisture from the air. Also, ensure your oven is truly off and you leave them in for the full 3+ hours without opening the door.
- Q: Can these cookies be made in advance? A: Yes, because they're essentially dried meringues, they store very well. Keep them in an airtight container at room temperature for up to a week to maintain their crisp texture.