Recipe by LG Burnett
"From my great-grandmother's recipe file."
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semisweet chocolate chips
distilled white vinegar
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.
Ok, not great...really sweet and I even cut the sugar to 1/3 cup. Thanks anyway, though.
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.
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!!
Heavenly!! I love the flat shape and texture of these, crispy on the outside, soft and chewy on the inside. Wonderful recipe!
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
picked this recipe because it shares the same name as my children's school.this will be are weekend treat.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Beacon Hill Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 57
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