By CoffeeB on January 13, 2008
Photo by Lalaloula
Photo by Lalaloula
"These are very similar to the typical merinque type cookie but w/an added surprise. To make it truly a surprise (as suggested by 2Bleu) try using white-chocochips. :-) (After reading reviews, I have altered the ingredient list)."
Serving Size: 1 (16 g)
Servings Per Recipe: 30
"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!"
"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."
"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! :)"
"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"
"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."
"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!"