Last Friday, I hosted a cookie swap with some neighbors and friends from home, home being Quincy, MA. I wanted something quick and easy that allowed us to taste everyone's favorite cookie as well as help me create a recipe list for The 12 Cookies of Christmas. This is year three and I was looking for some cookie inspiration.
I am a cookie fiend. I'll pass up any dessert for a good cookie...especially a chocolate chip cookie. Is it any surprise that I started with a Chocolate Chip Meringue cookie? This chocolate chip meringue cookie was created by Susan Finn, who is a neighbor of mine and owns a company called Buttonwood Originals. She makes the most beautiful memory quilts out of t-shirts or a loved one's clothing. These are custom quilts incorporating the fabrics of your life or someone special to you.
She brought these cookies in a big container, perfectly rounded and delicately placed. They looked amazing and tasted delicious! They were crunchy and a little chewy, yet melted in your mouth. The chocolate chips gave a great texture and finish to this sweet cookie. Truthfully...they were the best meringues I have ever tasted. I proceeded to eat them for breakfast (on Saturday and Sunday) and finally had to share them with others. They made it to my office on Monday and today there is nothing left.
These cookies will take some time to make, but I'm sure you could get a batch in the oven and then let them set while you finish your holiday shopping.
Two thumbs up for a chocolate chip twist on my favorite type of cookie. Thanks, Sue!
Ingredients:
3 large egg whites
¾ cup of granulated sugar - place in food processor for 30 -60 seconds in order to make it finer
1 teaspoon of vanilla extract
½- ¾ cup of chocolate chips
Preparation:
Preheat the oven to 250 °
1. In a large mixing bowl, beat the egg whites on high speed until they reach stiff peaks. Be patient.
2. Beat in sugar, 1 tablespoon at a time, very slowly. Add the vanilla extract. Gently fold in chocolate chips with a spatula.
3. Drop by rounded spoonfuls onto foil or parchment lined baking sheets.
4. Bake in oven 250 ° for 1 hour. Turn off the oven and leave the cookies in the oven for 2 more hours.
5. Remove from the pan and store in an airtight container.
