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 a little bit, but not necessarily enough for me to say that it’s an absolute need for them to be one way or the other. 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 preference)
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 until just foamy.
3. Add cream of tartar and beat 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!***

153 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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  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 😊

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    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.

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    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

  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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  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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