These are some of my husband’s favorite cookies from when he was a boy! They’re the perfect addition to your Christmas cookie plates, and they’re sure to be a family favorite! I know that a lot of people like these at Easter because when you bite into them they’re kind of hollow like Jesus’s tomb and all, but like, I feel like that’s kind of reaching…and the taste, well, it’s just not seasonal. I mean, these cookies are the embodiment of a cup of perfect hot chocolate. They’re like hot chocolate for people in outer-space. So for me, they’re distinctly a winter/Christmas cookie. Give them a try and I know that you’ll agree!
Here’s what you need:
A few things:
1.) You might notice that it’s night time. I always make these at night because the point is that you stick them in a hot oven, turn off the heat, and then, well, you just forget about ’em!
2.) The temperature of the eggs matters. Egg whites are easier to separate from the yolk when they’re cold, and egg whites whip up into greater volume when they’re at room temp. So if you have time to let the egg whites come down to room temp, go for it. Your cookies will be a little lighter; I actually like mine just a tickle denser, and so I whip them cold and add less sugar to keep them from being overly sweet. But you do you! This recipe doesn’t have to be done a single way!
3.) Moisture has a huge impact on these! Do not make them on a rainy day!
I whip the egg whites and vanilla (room temp or cold, your choice) just until foamy like below:
Then I add the cream of tarter and mix until they’re just forming little peaks:
Then I slowly add the sugar in a little bit at a time until it’s whipping up into nice stiff peaks:
Then I gently fold in the mini chocolate chips and portion them out onto a parchment paper lined baking sheet using a scoop (mine is the medium scoop from Pampered Chef) that is about two tablespoons.
If you’re a real fancy pants you can pipe them in pretty swirls! But I’m a simple woman.
You don’t have to worry about spacing these out too much because they won’t flatten and they won’t expand much at all.
And then you just toss them into an oven that’s been heated to 350°, turn it off, and forget about them until morning!
Give these a try this Christmas and tell a girl whatcha think! (Scroll to bottom for printable recipe!)
While I have you here, if you’re looking for something equally tasty for Christmas treats, I recommend trying my Coconut Joys! While they aren’t as photogenic as my Forgotten Cookies, I can guarantee that they’re just as tasty and they’ll add even more variety to your Christmas season! And, if you’re in a time pinch, these can be cranked out in about an hour! Check them out here!
I recommend making these the night before you need them as they’ll need to be “forgotten” in the oven until morning.
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
3/4-1 c. sugar (according to taste preference; granulated works fine, but superfine works best if you have it!)
3/4-1 c. mini chocolate chips (according to preference)
*not to be made on a rainy or very humid day!*
1. Preheat oven to 350
2. Add vanilla to egg whites and beat with electric hand mixer on high until just foamy.
3. Add cream of tartar and beat on high until soft peaks form.
4. Slowly add in sugar while continuing to beat until all sugar is added and tall stiff peaks have formed. Gently fold in chocolate chips.
5. Portion out onto a baking sheet lined with parchment paper (they don’t need to be spaced out much).
6. Place all cookies into oven at once and immediately shut oven off.
7. Wake up to a delicious treat!
**store in an airtight container at room temp! They’ll be good for a week to two if they make it that long!**
***I use regular sugar, but sup