This cookie has become a tradition in our family during the Holidays:
2 egg whites, at room temperature
3/4 cup sugar
1 12 oz. pkg. semi-sweet chocolate bits
1 cup chopped walnuts or pecans
Preheat oven to 375°F for 15 minutes. Beat egg whites until stiff. Gradually add sugar until thoroughly mixed. Fold in chocolate and nuts. Line a cookie sheet with parchment paper or foil, or use a silicone baking sheet. Drop mixture by teaspoonfuls onto lined cookie sheet, spacing cookies 2 inches apart. Place cookie sheet in oven and turn oven off. Leave cookies in oven (without opening the oven door!) until oven has completely cooled. Makes about 2 dozen.
I usually divide the beaten egg whites into two bowls. I add chocolate chips to one batch along with red food coloring. To the other bowl I add chopped walnuts or pecans and green food coloring. I sometimes leave some of the cookies white. They make a nice platter of cookies.
I used to make these cookies in the evening and leave them in the oven overnight. My boys could usually tell when I had made the cookies and sometime during the night they raided the oven. The next morning when I would open the oven, there were often more blank spaces than cookies on the cookie sheets.
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