6 Reviews

Delicious! I hate to admit it but I increased the sugar to 2/3 cup but only used 1 cup of semi sweet chocolate chips. I'm not a huge chocolate fan so next time I will reduce the chips to 2/3 cup. Oh, I also added 1 tsp of vanilla when folding in the chocolate chips. Baked them for the required time and let them sit in the oven afterward for 8 hours. Would have gotten them out sooner but I was busy doing something else. These did spread on me so next time I will space them further apart and use 2 cookie sheets. I am very happy with the results. Definitely use parchment paper, makes life so easy!

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mybirdzone May 15, 2010

These cookies went over really well with my 'taste panel' (9&7). They want me to make these 'all the time' now :) I only got 16 cookies though, not sure what i did wrong because they could not be much smaller. Perhaps next time I will increase the egg white mix and keep the chocolate the same, they could definitely bear some extra egg white. Thanks for sharing! Made for Holiday Tag.

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Deantini October 21, 2009

Mmmmm!!! Coffee, these cookies are divine! They are so chock full of chocolate and taste oh so yummy! Its like biting into soft, gooey goodness! :) I used a mix of white and dark chocolate, which went really well with this recipe. Even though I used a little less chocolate than called for it was still plenty! I also used only 1 tbs or so of sugar, cause the chocolate added so much sweetness. The finished cookies strongly reminded me of a cookie type my granny used to put into birthday parcels for my sis n me. Yummo! THANKS SO MUCH for sharing this wickedly tasty treat with us, Coffee! :) Made and reviewed for Veg'n'Swap #14 August 09, where you were our VIP! :)

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Lalaloula September 01, 2009

These are delightful airy cookies. There is a slight mistake in the ingredients. The directions say cream of tarter but there is none listed ( I assumed the 1/4 teaspoon of salt was suppose to be the cream of tarter) I used the full amount of sugar but think I will do as 2Bleu did and next time use 1/2 cup. My oven went bonkers on me ARRGGGHH and I burned the first tray BUT I found the choc. chips sank to the bottom but with the second tray that sat a bit before scooping onto my cooking tray that the chips stayed more in the mix and didn't sink. I also found them to be better, personally that is, when I took them out just before they turned the golden brown but that could just be a personal taste. I took them to work and was asked for the recipe LOL Made for Top Faves of 2008 CB Tag

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wicked cook 46 April 04, 2009

This recipe made it into our Book #231450. 6/12/08 - I made these darling little treats as directed using our 4cup pyrex measuring cup for mixing and whipped it all up in that. I used 1/2 cup sugar so it wouldn't be overly sweet (keep in mind the morsels will add sweetness also). We made 12 large cookies that have a very unique flavor. They taste like chocolate marshmallow heaven (and we're not that fond of marshmallow)! Very soft, very chocolaty, very gooey, and very gone! Thanks for sharing your recipe.

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2Bleu December 28, 2008

I have made cookies like these in the past so I knew these would be great this is the first time I have made them with white chocolate chips and will not be the last, this is a wonderful recipe and they were thoroughly enjoyed by all, thanks for sharing hon!

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Kittencal@recipezazz June 30, 2008
White Air Cookies