Wednesday, February 1, 2012
Cookie Corner: Chocolate Chip Cloud Cookies
When these cookies bake, they are so light and almost melt in your mouth as you eat them. The only warning I am giving is, they are highly addicting. I have to hide them from myself or I will eat the whole batch.
2 egg whites
1/2 c. granulated sugar
1/8 tsp. cream of tartar
pinch of salt
1 tsp. vanilla
1/2 c. mini chocolate chips
In a large, very clean mixing bowl, beat egg whites until foamy. Then add cream of tartar and salt. Beat until soft peaks start to form, and slowly add sugar. Beat the eggs until you get stiff peaks. You should be able to turn the beater upside and the peak will hold.
Then add in vanilla, and fold in chocolate chips.
Next Preheat your oven to 325 degrees. On a lightly greased cookie sheet, drop the cookies by scant teaspoons, about an inch apart.
Don't make the cookies too big, or they will never dry out in the oven, and become gooey. Bake for 30 to 35 minutes. Shut the oven off and allow them to cool in the oven for an hour. Then pull the sheet out and finish cooling.
The meringue will "dry out" once completely cooled. The cookies will sound hollow when tapped.
Store in an airtight container for a couple of days, if they last that long :)