Forgotten Cookies: Like Biting into a Cup of Hot Chocolate Topped with Whipped Cream

Forgotten Cookies

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:

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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:

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Then I add the cream of tarter and mix until they’re just forming little peaks:

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Then I slowly add the sugar in a little bit at a time until it’s whipping up into nice stiff peaks:

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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.

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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.

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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!

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Forgotten Cookies

  • Servings: 30-50 cookies
  • Difficulty: easy
  • Print

I recommend making these the night before you need them as they’ll need to be “forgotten” in the oven until morning.

Ingredients:
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!*

Directions:
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

210 thoughts

  1. I’m on the keto diet, but would love to make these for Christmas… do you think the egg whites would peak with a sugar substitute the same way as using regular sugar?

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    1. Yes. The fluffiness does not depend on the sugar, but entirely on the egg whites and cream of tartar. I plan on making these with Erythritol and Lily’s chocolate chips.

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      1. Sugar substitutes should be fine just know that patience is key…really whip those eggs up good. The eggs and sugar whip up to become stiffer as you go. If you don’t keep that mixer going long enough you’ll have runny goop instead of fluffy blobs of goodness 😉

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    2. Just use your fave powdered sugar-free sweetener (otherwise you’ll get a gritty result). They won’t hold a peak as well as the sugar version but the Cream of Tartar will help to stabilise it.
      Let us know how they turn out! 🙂

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    3. I make these with Gentle Sweet from Trim Healthy Mama, tasting as I go to get the sweetness right and use Lilly’s dark chocolate or semi sweet chips. They do not get peaks that are as firm and are a little fragile but they taste good.

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    4. I make a shaum torte with whipped egg whites and I believe that the sugar helps it be fluffy but since eggs are pretty cheap..i ‘d say give it a try. If it’s yummy, you win!

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    5. I’m on keto also and these are basically a meringue cookie, you can use sugar substitute of your choice. I’ve made them with 2 types and I like stevia best. The grain is finer than granulated sugar as well, so it whips up nicely! Make sure to find a sub with a 1:1 sugar substitution ratio (it will say on the bag) so it’s easy to deal with and you won’t have to do silly formulas to figure out amounts!

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  2. My grandmother made these “forget cookies” every year but substituted the vanilla for mint extract and she added a few drops of green food coloring. We have never added cream of tartar. The recipe she used was passed down for years and finally made it to me to keep tradition and make them for my family each year. It’s always been a favorite 😊

    Liked by 1 person

    1. These cookies are Meringues. I have made hundreds of them over my lifetime. We used to grate semi sweet chocolate and stir into the meringue rather than choc chips. Brought back nice baking memories. Thanks.

      Liked by 1 person

    1. These are meringue cookies so just look up another recipe for meringue cookies and follow the temperature and time listed for those rather than the cooking method in this recipe.

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  3. So how long to they have to sit in the oven if you needed to make them during the day and how do you need to store them after? Just in a container? Or do they need to be in the fridge?

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  4. I made these last night and took them out this morning and was really surprised!!! They are amazing!!! I love how easy they are too make!! Thank you for the new recipe for my Christmas baking!

    Liked by 1 person

  5. I make them every year. They are a family favorite. I always put a note on the oven “DO NOT TURN THIS ON” Have had the kids preheat the oven for a pizza and kill my cookies.

    Liked by 1 person

    1. Same thing happened to me so I looked up a merengue cookie recipe for the time and temp and I’m going to continue to dry them out this way. It’s 225F for 1 hour but because you already half way dried it out I would check them after 30 minutes. I think some ovens cool off faster than others so they don’t dry out fully.

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  6. I tried making these 2 times and could not get them to stiffen up. I tried once with cold egg whites and a second time with room temperature ones. I am using fresh eggs, we have chickens. I kept mixing and it stayed liquid. I don’t know what the problem is. Anyone have any ideas?

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      1. Well, it looks like it’s been rainy there this week; I recommend saving this for a day when the humidity is lower

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    1. Instead of egg whites try using aquafaba (suggest you Google it). It’s not moisture or temperature sensitive and is also a great substitute for folks who have egg allergies or are vegan. The only change is that I put them in the oven at 200 degrees for 2 hours. I’ve been making the cookies this way for years and they turn out great every single time!

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  7. l tried to find the recipe for your egg white cookies but could not find after l scrolled too the bottom as instructed. Hiw can l get the full recipe?

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  8. I have made these every Christmas for years (they are my daughters favorite.) I color the egg white mixture and add different ingredients: WHITE: as is/ RED: add finely chopped pecan or walnuts/ GREEN: add coconut shreds/ BLUE: add all ingredients!

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  9. You said moisture has a big impact.
    I live in a very humid island environment. Will these still turn out ok if I attempt to make them?

    -Outer Banks Baker

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    1. I cannot guarantee that they’ll work out for you, unfortunately; however, if I was you, I would try a half recipe to see how they turn out. Trial and error is the best method to find out this answer!

      Best of luck!

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    2. If you have a dehumidifier in the house that may help I’m in the south west mountains of NC and it’s always humid here too since they say humidity in the kitchen effects it I would think that could help

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  10. Curious… what happens if you make them in a Rainey/humid day? My mom often made these when I was a kid and my favorite time they came out a bit chewy on the inside. I would love to reproduce that effect.

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  11. I made these yesterday. followed all the directions. Took them out of the oven after 7 hours. When removing them from the paper they fell apart. Had no consistency at all. What did I do wrong,

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    1. I’m so very sorry to hear that, Gwen! Unfortunately, I can’t really say what may have gone wrong; It could have been a number of things including the humidity in your kitchen and the type of oven that you have….perhaps try a half batch again using some of the methods here in the comments? I’ve seen some who bake them at something like 200 degrees for an hour or so before letting them sit? I do hope you’ll give it another a go!

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  12. What is the texture of these cookies supposed to be? Are they supposed to have a gooey center? I made them but they we’re so gooey they would not have come off the paper so I threw them back in and now they are set all the way through.

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  13. I made a double batch of these last night and had them in for about 8 hours. It was extremely cold last night with wind chill in the single digits so I was afraid of how they would turn out. When I checked them this morning there was some moisture on them so I turned on the oven to 250 degrees and as soon as it showed it was at temperature I turned it off. An hour later and they were perfect. The top shelf of cookies had a slight caramelized brown color to them but the bottom shelf was perfectly white. The taste difference is that the caramelized version is a little crunchier but they still taste amazing. Btw… wow sugar rush. Next time I may try less sugar as you suggested!! Thank you for this awesome unique cookie recipe explained perfectly!!

    Liked by 1 person

  14. I made these last night and they are some what gooey in the middle this morning. Can I cook at 200° like previously mentioned above?

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  15. I made these for the first time and my granddaughter ate most of them. Going to make another batch today and add a hint of pastel green and mint flavoring for Christmas! Hope she likes them just as much!

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  16. Made a batch the other day and they turned out perfect. Made a batch today and flat as a pancake. Thought I did something wrong. So….made a second batch.. same thing. Flat as can be. Must be the weather! Grrr…..

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  17. These were so easy and tasty. I would definitely do a whole cup of chocolate chips…Maybe a bit more. I did the 200 degree oven for 90 minutes, turned it off and left them in for a couple more hours. Took care of the slightly still-chewy spot in the center.

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  18. Instead of egg whites try using aquafaba (suggest you Google it). It’s not moisture or temperature sensitive and is also a great substitute for folks who have egg allergies or are vegan. The only change is that I put them in the oven at 200 degrees for 2 hours. I’ve been making the cookies this way for years and they turn out great every single time!

    Like

    1. How much aquafaba would you use to replace for the egg whites.would love to make these for my daughter who is extremely allergic to eggs.thanks in advance 😁

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  19. So made these last night woke up this morning to stake them out of the oven and they where still soft and sticky 🤦‍♀️ What did I do wrong????!

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  20. I made these last night and have a couple oven. One pan came out crunchy and the other a little sticky, not much though. Which is the right consistency?

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  21. Don’t make on a rainy day?! I live in Western Washington! We are seriously having flooding right now from all of the rain and not one dry day in the forecast before Christmas. Do I just scrap the idea of making these cookies altogether?

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    1. Awe man, Shannon! No, I totally wouldn’t scrap the idea all together! I would go ahead and make a half batch to test it out! If they still turn out sticky, I would try the 200 degree for 90 minute before shutting off the oven and leaving overnight method…. or perhaps try that method first! A little faith and some tweaking and I think these will turn out just fine for you!

      I’d love to know how it works out! Merry Christmas ❤️

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    1. I’m so sorry to hear that, Maria! So many variable can affect the outcome of these (humidity, oven type, etc)….if you read through the comments you can find some wonderful suggestions!

      Perhaps baking them at 200 for 40 minutes (I believe that’s what a commenter said) might help? These are a family favorite and it’s only been once or twice that they haven’t turned out perfectly for me!

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  22. ARE YOU A MEMBER OF MY FAMILY!? I’ve never met anyone outside of my family who knows this recipe! And it’s the EXACT recipe my Grandma gave me. These cookies are my favorite things on the planet. Straight up. Thank you for sharing this with the world.

    Liked by 1 person

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