If you could combine chocolate chip cookies and biting into a cloud, you’d have these Forgotten Cookies. They’re delightfully airy, just sweet enough, and studded with mini chocolate chips, so I think that even nonfans of meringue can see their appeal. They take just five simple ingredients and some time, but not a lot of effort… You’ll see – their name comes from their special method of preparation!
As you might have guessed, these meringue-like beauties start with egg whites that are whipped until they form stiff peaks. (Which means these cookies are naturally gluten and dairy-free!)
The egg whites are whipped with some vanilla, cream of tartar, and sugar before teeny little chocolate chips are gently folded in.
Then you spoon or pipe the mixture onto a baking sheet…
… and pop the tray into the oven. And then immediately turn the oven off.
Yes, you heard me right.
You turn the oven off but leave the door closed and let the cookies sit for at least five hours, and up to overnight. As they do, they bake slowly and gently into chocolate-studded clouds with a hint of crispness.
They may have gotten their name because you leave them out-of-sight in the oven for so long, but I can promise you they’re a cookie so unique it’s not easily forgotten.
15 minutes active, up to 24 hours inactive to prepare yield 30 cookies
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 cup mini chocolate chips
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat the vanilla and egg whites with an electric mixer on high until they become foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add in sugar and continue beating until stiff peaks form. Gently fold in chocolate chips.
- Portion out in heaping tablespoons onto prepared baking sheet. Place in the oven and immediately turn oven off, leaving door closed. Let sit in closed oven for at least 5 hours and up to overnight.
- Remove from parchment paper and enjoy!
Recipe adapted from Midget Momma.