Recipe by Pat K.
"This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days."
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cream of tartar
semisweet chocolate chips
There are so many versions of this cookie. The trick to avoid the chewy center is to turn the oven off and keep them in the oven for a couple of more hours. These are also called "overnght cookies" because you can preheat the oven at 350 deg., then shut it off, put in the cookies, and keep them in overnight. I sprayed my cookie sheets with generic pam and they slid off.
I tried this recipe TWICE but to no avail! I don't know what the problem is. The first time, when I added the sugar after beating the whites, the batter became as creamy as pancake batter! It was useless. I cooked it anyway and scraped off what I could. The 2nd time, I VERY CAREFULLY added the sugar, and it did get visibly more creamy, but at least I could spoon it on the baking sheet. However they stuck to the baking sheet like there was no tomorrow. I use non-stick cookware too. I wasn't sure if I should spray the pan first or not, but since the recipe didn't call for it, I didn't do it. Two strikes is an 'out' for me!
This is a very good recipe. One reviewer had trouble, but I think it was her technique, or possibly the weather! Meringues are sometimes difficult to do. Some tips: 1) never use a plastic bowl to mix in, 2) be sure there's no oil or butter (or shortening, etc) on your utensils or bowl, 3) as the recipe says, be sure the egg whites are VERY firm before you start adding sugar, and don't stop beating the sugar/eggwhites until you can make peaks that don't fall down, 4) if you just can't get good peaks, it may be too humid in your house--put your merigue on a pie & try the cookies another day. I like to make these cookies in the evening. You can preheat your oven to 275, put the cookies in, turn the oven OFF, and leave them until morning! They'll be perfectly cooked. :o)
I made these cookies and they were wonderful! I added one packet of raspberry jello mix to the recipe so they turned out pink and had a hint of raspberry flavoring!these cookies are a great summer treat!
Wow!! This was my first time making meringues, as they always kind of intimidated me before. But the recipe was SO easy, and the cookies turned out *perfect*!! I tripled the recipe except for the chocolate chips (only put in a cup and a half). They really are just the right amount crisp and chewy.
You must beat the egg whites for a long time, until they produce stiff peaks and turn glossy. But bake these with confidence -- you won't be disappointed! Thanks for sharing, Pat K.!
These cookies came out great! Parchment paper was no problem at all! My only dilemma was telling if they were done or not. I actually baked these cookies for 30-35 minutes because the first batch at 25 minutes (recommended by author)still seemed gooey inside. I know they should be somewhat chewy, but they were a bit too moist still.
My boyfriend told me he had this cookie just once or twice, but they were always his favorites, so I decided to make them one day. I'd actually tried once before, but they didn't turn out right, so I was a little nervous to try again. It turns out that you have to beat them after you put the sugar in, too! My mom told me that, after a bit of a giggle. After I remade them and beat them til they were very stiff with the sugar in it, they came out perfect.
I'm pretty sure the reviewer had a problem because you specified "white sugar" which she interpreted as "confectioner's sugar" instead of "granulated sugar". Use granulated sugar in this recipe and it is perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 38
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