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Beacon Hill Cookies

Read Reviews (12)

"From my great-grandmother's recipe file." — LG Burnett

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Original recipe makes 3 dozen Change Servings

1 cup semisweet chocolate chips
2 egg whites
1 pinch salt
1/2 cup white sugar

1/2 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
3/4 cup chopped pecans

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Directions

Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
Beat in vanilla and vinegar. Fold in melted chocolate and nuts.
Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan *immediately*. Decorate with nuts if desired.

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These cookies are absolutely delicious, and so easy to make. However, do remember to peak the egg whites to really stiff peaks (about 10 minutes to get to that stage) and if you try to make these on a very humid day, the egg whites might not set up as well. Humidity tends to make the egg whites fall. Also, cool the chocolate before adding it to the egg white mixture as the heat may make the egg whites fall while cooking.

—drmegclark

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Most Helpful Critical Review

May 23, 2006

Ok, not great...really sweet and I even cut the sugar to 1/3 cup. Thanks anyway, though.

—KMCL1994

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12 Ratings

Jan 19, 2010

These cookies were just plain good. Nothing to write home about. Although if I make them again, I would leave them in the oven for only about 8-9 minutes. At 10 minutes they were a little dry and dark at the bottom of the cookie.

—juliee

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Dec 15, 2010

I, too, lost this recipe and was thrilled to find it. They are out of this world. For those of you who had runny cookies, you may not have beaten the egg whites enough. Just a thought. Melt in your mouth cookies!!

—ghl22

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Mar 11, 2009

Heavenly!! I love the flat shape and texture of these, crispy on the outside, soft and chewy on the inside. Wonderful recipe!

—ANGELFROMHEAVEN

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Dec 07, 2002

I use to make these cookies many years ago then lost the recipe. Thanks to you I can make them again. I made them at Christmas time and my whole family was delighted. They melt in your mouth. Very delicate, handle with care. Rosemary

—ROSEMARY NICHOLS

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Mar 23, 2010

picked this recipe because it shares the same name as my children's school.this will be are weekend treat.

—taushia

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Apr 29, 2005

WOW! Wonderful cookies...everyone I have shared them with raved. Their texture is kinda chewy on the inside and a little crunchy on the outside. So tasty!

—lizjowers

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Nutrition

Calories
103 kcal
5%

Carbohydrates
12.2 g
4%

Cholesterol
0 mg
0%

Fat
6.4 g
10%

Fiber
1 g
4%

Protein
1.3 g
3%

Sodium
29 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beacon Hill Cookies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 103
Calories from Fat: 57

% Daily Value *
Total Fat 6.4g 10 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 29mg 1 %
** Potassium 61mg 2 %
Total Carbohydrates 12.2g 4 %
Dietary Fiber 1g 4 %
Protein 1.3g 3 %
Sugars 10.9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 4 %
** Thiamin 4 %
** Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium 6 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.