Mint Chocolate Chip Pillows
photo by Baking Bad
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 118.29 ml egg white, plus
- 14.79 ml egg white, at room temperature
- 0.61 ml cream of tartar
- 118.29 ml sugar
- 4.92 ml vanilla extract
- 29.58 ml unsweetened cocoa powder
- 118.29 ml mini chocolate chip
- 118.29 ml andes mint chip (this 1/2 cup can be substituted with the chip of your preference)
directions
- Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
- Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
- Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
- Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
- Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
- Store in airtight container at room temperature for up to a week.
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