A good friend gave me this recipe and, in turn, I have shared it with many others. It’s a very easy recipe to make and makes a lot of cookies. I learned that these sometimes are called forgotten cookies because you can bake them at night and leave them in the oven until the next morning.
—JOSEPHINE BEALS ZIONSVILLE, IN
PREP: 15 MIN. + STANDING • BAKE: 40 MIN. + STANDING • MAKES: 1 1/2 DOZEN
1 large egg white
1/3 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
1. Place egg white in a small bowl; let stand at room temperature 30 minutes. Beat whites on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips and chopped pecans.
2. Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off and let cookies dry in the oven for 1 1/2 hours.
3. Carefully remove cookies from the parchment paper. Store in an airtight container.