It is day 6 of the 25 days of Christmas cookies!!! Since chocolate is my most favorite thing and my best friend, I had to make some chocolate cookies today. These cookies are made my whipping egg whites and folding in chocolate. They are light and airy with a serious chocolate attitude! By adding chopped pecans, the cookies get a little crunch. Try these and impress!
Preheat your oven to 350 degrees
Line 2 cookie sheets with parchment (NO GREASE)
– 5 ounces of semisweet chocolate
– 2 egg whites
– ⅛ teaspoon of cream of tartar
– ¼ cup of sugar
– ½ cup of chopped pecans (optional)
– ½ teaspoon of vanilla
In a microwave safe bowl, melt the chocolate. Do this by heating it in 30 second intervals and stirring after every 30 seconds. In a bowl (make sure it is clean and has no grease in it) start whipping the egg whites (do this with a stand mixer or hand mixer). Whip until the egg whites are at soft peaks, then add a third of the sugar. Continue to whip for another minute, then add another third of sugar and continue to whip for about 2 minutes and then add the last sugar and whip until the egg whites are at stiff peaks. Fold in the vanilla and add the chocolate little by little. Carefully fold with a spatula, so you do not lose the air that is in the egg whites. Once all the chocolate is folded in, add the pecans.
Spoon about a tablespoon of batter onto the cookie sheets each about 1 ½ inch apart. Bake for 10-12 minutes! Take out and cool on a cooling rack!
AIRY ∙ CHOCOLATE ∙ CLOUDS