1/1 Photo of Overnight Cookies
8 hrs 15 mins
Chef #1803078090's Note:
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.
My Private Note
Units: US | Metric
- 1Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
- 2Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
- 3Place parchment paper on cookie sheets.
- 4Gently separate egg whites from yolks. Discard yolks.
- 5Remove bowl and blender legs from freezer.
- 6Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
- 7While blending the egg whites stiff, add vanilla and salt.
- 8Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
- 9If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
- 10Gently fold in chocolate chips and nuts.
- 11Place by teaspoon full on the parchment covered cookie sheets.
- 12Put the cookie sheets into the oven an turn the oven off.
- 13Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING!
- 14Variation: 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.
Browse Our Top Drop Cookies Recipes
Nutritional Facts for Overnight Cookies
Serving Size: 1 (563 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 57.9
- Calories from Fat 19
- Total Fat 2.2 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 26.9 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 0.4 g
- Sugars 9.3 g
- Protein 0.6 g