Overnight Cookies

READY IN: 8hrs 15mins
YIELD: 36 Cookies




  • Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
  • Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
  • Place parchment paper on cookie sheets.
  • Gently separate egg whites from yolks. Discard yolks.
  • Remove bowl and blender legs from freezer.
  • Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
  • While blending the egg whites stiff, add vanilla and salt.
  • Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
  • If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
  • Gently fold in chocolate chips and nuts.
  • Place by teaspoon full on the parchment covered cookie sheets.
  • Put the cookie sheets into the oven an turn the oven off.
  • Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING!
  • 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.