I grew up relatively poor. My mom was a single mother who worked as a secretary, and although we always had enough, there were very few times that there was any extra. She worked for a university, and she would type dissertations for doctoral candidates to make extra money for the holidays and back to school shopping. She did the best she could, and I don’t think that I could have possibly appreciated her enough when I was a child. Luckily, her circumstances changed, and she now gets to live her retirement in comfort without the worry of where the money is going to come from.
Anyway, that whole diatribe was leading somewhere, I promise. When the holidays rolled around she would scramble to find low cost gifts, and one year that low cost gift was cookie boxes. We rolled up our sleeves and spent an entire Sunday the week before Christmas up to our elbows in flour and butter, and we had a great time. My mom has never been much of a baker, she always preferred cooking, but I’ve loved it since I was little and I remember loving spending that time with her. The only cookie I remember from that long ago cookie box was these which is ironic, don’t you think?
A simple meringue cookie that comes together somewhat quickly, and then spends the night in the oven coming out crumbly and sweet and full of hidden chocolate chips. Traditionally these are supposed to have nuts in them I believe, but that’s not how my mom made them, so I’ve always just stuck with chocolate in mine as well.
8 H & 40 M
- 2 egg whites
- pinch of salt
- ¾ cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- ½ cup mini chocolate chips
- Preheat oven to 350, and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, with the whisk attachment, break two eggs making sure to get the only the whites in the bowl. If you get even a little bit of yolk they wont whip up properly. You can save the yolks for something else, or you can toss them. I usually toss them. Add the pinch of salt.
- Whisk the egg whites on medium high speed for 2-3 minutes until white and fluffy with a semi-stiff peak.
- Start adding the sugar, a half tablespoon at a time letting about 5 seconds go by after each addition.
- Once all the sugar is incorporated, continue to let the mixer run for one more full minute.
- Remove the bowl with the meringue from the stand mixer and mix in the vanilla and chocolate chips by hand.
- Spoon or pipe the meringue onto the lined baking sheet, put the sheet in the oven and turn the oven off.
- Leave the cookies in the oven for eight hours, or overnight (or - forget about them - get it??)