Beacon Hill Cookies

Beacon Hill Cookies

"From my great-grandmother's recipe file."
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Ingredients

servings 103 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

Print
  1. Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
  2. Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
  3. Beat in vanilla and vinegar. Fold in melted chocolate and nuts.
  4. 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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

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 the...

Most helpful critical review

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

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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 the...

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 an...

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...

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...

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

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

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

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!

These cookies were a disappointment. They taste OK, but they were runny and they all spread together. I thoroughly greased the pan, but I had to resort to scraping the cookies off with a fork.

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