Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

When you've finished your cookie baking for the day, or dinner for the night, make sure the oven is at 350* to 400* while you whip these up. Put them in the oven, turn it off and go to bed. NO PEEKING! 8 - 9 hours later, you will have very delicate but irresistible cookies.

Ingredients Nutrition

Directions

  1. Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
  2. Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
  3. Place parchment paper on cookie sheets.
  4. Gently separate egg whites from yolks. Discard yolks.
  5. Remove bowl and blender legs from freezer.
  6. Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
  7. While blending the egg whites stiff, add vanilla and salt.
  8. Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
  9. If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
  10. Gently fold in chocolate chips and nuts.
  11. Place by teaspoon full on the parchment covered cookie sheets.
  12. Put the cookie sheets into the oven an turn the oven off.
  13. Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING!
  14. Variation: Fold in 1/3 cup cocoa powder and substitute 1/2 of the chocolate chips for peanut butter chips and substitute peanuts for walnuts. This variation was created for my niece Lily, who has a tree nut allergy, but loves peanut butter.

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