Forgotten Cookies

Crispy, airy overnight meringue cookies studded with mini chocolate chips; you “bake,” turn the oven off, and forget them overnight.

Print Pin

Course: Cookies, Dessert

Cuisine: American, Southern

Prep Time: 15

Cook Time: 2

Overnight Rest: 8

Total Time: 8 17

Servings: cookies

Calories: 58kcal

Cost: $4–$6

Equipment

1 Stand mixer or hand mixer Bowl must be grease-free
1 Large mixing bowl Clean & dry
1 Rubber spatula For folding
2 Baking sheets
As needed Parchment paper Line pans
1 Cookie scoop or spoons Portioning
1 Clean kitchen towel For any spills

Ingredients

2 large Egg whites Room temperature
⅔ cup Granulated sugar Add gradually
1 teaspoon Vanilla extract
⅛ teaspoon Fine salt Pinch
1 cup Mini chocolate chips Semi-sweet
½ cup Chopped pecans Optional

Instructions

Preheat oven to 350°F / 175°C; line pans with parchment.
Separate eggs (no yolk); bring whites to room temp.
Beat whites to foamy.
Gradually add sugar; beat to stiff, glossy peaks.
Beat in vanilla and salt briefly.
Fold in mini chips (and pecans if using).
Scoop heaping teaspoons onto lined sheets.
Bake exactly 2 minutes.
Turn oven off; leave cookies inside.
Do not open the door; rest 8–12 hours (overnight).
Remove and store airtight.

Notes

These cookies are nearly foolproof as long as you don’t open the oven during the overnight rest. For variety, try swapping the chocolate chips with peppermint chips or leaving out the nuts for a nut-free version.

Nutrition