Put these cookies in the oven at night, and forget about them until the next morning, or at least 3 hours. These cookies go back a long ways Grandma Bracken taught me these before I had my children, who now have their own children. These are very easy and very Yummy too.
Yields about 36 cookies
2 large egg whites, separate cold, keep whites at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon kosher salt
½ cup sugar
1 teaspoon pure vanilla extract
¼ cup finely chopped walnuts, or pecans
1/3 cup mini semisweet chocolate chips, or chopped chocolate pieces
1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper, or silpats.
2. In a large bowl of an electric mixer, fitted with whisk attachment, beat egg whites until just frothy. Set mixer on high speed; add cream of tartar and salt beat until whites form soft peaks. Add sugar, 2 Tablespoons at a time, and beat until whites are stiff and glossy. Beat in vanilla. Sprinkle half the nuts and chocolate chips over the surface and gently fold into mixture with a rubber spatula. Fold in the remaining nuts and chips.
3. Drop slightly rounded teaspoonfuls of dough into prepared sheets, spacing about 1 inch apart. Place cookies sheets in oven and immediately turn off oven. Allow cookies to “bake” in warm oven at least 3 hours or overnight.
– Chef Jerrieann Taylor