Dec 23, 2013

Chocolate Chip Clouds



Light, airy and chewy with chocolate chips in every bite. These cookies are a must for Santa, we've been making them for years and everyone loves them. Made with egg whites, sugar and chocolate, they are very light, gluten free and just melt in your mouth.




The perfect chocolate treat, and when you make them the night before, they are chewier the next day, which is just how I like them. Hope you enjoy and wishing everyone a Merry Christmas!



Chocolate Chip Clouds
Skinnytaste.com

Adapted from Hershey's Kitchens
Servings: 30 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 1 pt
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g  

Ingredients: 
 

  • 1/2 cup egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips

Directions:
Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.


Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.


Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

137 comments :

  1. mmm, they look wonderful!

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  2. Can the sugar be substituted for Splenda or is it required for it to "work"?

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    1. I've used Splenda before and it worked with my miring on my pies.

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  3. About how many eggs does it take to get 9T and should they be at room temp?

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    1. each egg is app ¼ cup including the yolk

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    2. Why are you asking about 9 Tablespoons. The recipe calls for 1/2 cup of egg whites which is the same as EIGHT TABLESPOONS! (there are 16 tablespoons in a cup)

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    3. It could be that the recipe at one time had "9Tbsp." as the egg measurement. If you look at the date on that question, that was in 2009 - over 4 years ago. The website owners could have easily change the recipe during that time which would be the reasonable answer as to why more than one person was asking about 9T. Perhaps the owners decided that 1/2 cup was an easier to understand measurement.

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  4. How many eggs make the 9 Tbsp. of egg whites? Is it one egg per Tbsp?

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  5. I am so excited to come across your blog! I have done WW for many years and am finally at the point of just living it so I'm always looking for WW friendly recipes. These cookies look amazing!

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  6. I'll use regular egg whites from large eggs. Do you know how many I'll need for 9 TBL?

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    1. about 3 extra large.

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  7. how many eggs does this recipe take?

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  8. I love light and airy treats, so I can eat more!

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  9. These look fantastic! I made meringues once and they were gone in one day. I have to make them again. Thank you for reminding me....

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  10. These are so addicting!!

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  11. Awesome cookie! I've had so much fun with this recipe - instead of coco I used pumpkin spice in honor of Thanksgiving!

    What brand of liquid egg whites did you use? I've tried using both eggs and liquid egg whites and the latter totally failed.

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  12. @Ashley, what a great idea adding pumpkin spice! I bought cage free liquid egg whites from Trader Joe's. Worked fine. I wonder how true some of those egg whites are that they sell in the supermarket. I guess you can't go wrong with using eggs and separating the whites which only takes a minute.

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  13. I tried out this recipe tonight. I made the mistake of lining my cookie sheet with wax paper since I didn't have anything else. The wax paper got stuck to the "cookie." BUT...I was able to salvage them by putting them on a wire rack above a simmering pot of water; worked like a charm. The dessert was tasty.

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  14. I wouldn't use wax paper but parchment should work. You should put silicone mats on your Christmas list if you don't own any, they are great.

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  15. I made these for Thanksgiving and they were a huge hit! Thanks for the recipe.

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  16. Your welcome! I might like these better than regular chocolate chip cookies!

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  17. Oh my god, these are amazing - and so low points! Thank you!

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  18. I made these for a party on Saturday night and they were gone in 10 minutes! SO GOOD! I've already had requests for more :)

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  19. Oh my, I was addicted to these while pregnant and didn't have to feel guilty about it!!

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  20. These look yummy, I was wondering if you can use Splenda instead of the sugar?

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  21. @Bonnie - I'll be honest, I don't use Splenda. Maybe the Splenda/Sugar baking mix? Let me know how they come out if you do.

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  22. Congrats on your new addition, Gina! She is a work of art, so precious! Love all the recipes, grateful for the help on keeping on track!
    Looking forward to baby updates! Enjoy her!

    Judy

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  23. These cookies are AMAZING!!! I stumbled upon this recipe last week, and since then have made two batches! They are addicting, dangerous to make. Hard to eat just one!! Thank you Gina!!

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  24. I know, you're welcome!!

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  25. Gina just made these and they are incredible and addicting! Making the Chicken Roja Veija for dinner tonight.

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  26. LOL, aren't they!!! They are even better the next day for some reason!

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  27. My son and future daughter-in-law made these for my mom and I for dessert last night -being so supportive of our ww efforts :). They tasted AWESOME...and so guilt free. And my son and daughter-in-law LOVED them as well. I tell them that is why ww is not called Dieting it is called LIVING!! Thanks so so much for the GREAT recipe.

    Anyone out there that did not try them yet - DO IT NOW - you will not be sorry!!!

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  28. I made these today, just took my last batch out of the oven... one cookie less than what you said it would make. 20 cookies... is each cookie still around the same points??? I mean, i was only one cookie short lol. Anyways, they taste awesome!! One of my big problem sis junk food... I cant get enough of it. And I love that these are only one point. I ate like 5 of them LOL and I still have 4 points left for my dad.

    Guess I'll eat a boca burger 2nite!! xD NE ways I've already made 2 things from your blog and they're awesome. Thank you sooooo much! I'm sure I'll be coming here for more! xD

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  29. I'm sure one cookie short won't affect the points much! lol Glad you liked them! These were my addiction when I was pregnant.

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  30. How do you get the second batch to not come out cracker thin?

    I've tried this recipe twice, the second time the first batch came out like normal cookies but I can't get the second batch to be uncrackery. My first attempt produced only cracker cookies so the second time I used real egg whites.

    The crackers cookies make a great ice cream topper though! So I don't get too disappointed!:D

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  31. Sounds like maybe they are in the oven too long. Try cooking them less time. Also, I find the next day (after staying covered in an airtight container) they are chewier than the first.

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  32. Just found your site and I am already in love! Thank you and the cookies hit the spot when I NEEDED some chocolate. Gotta love flex points. I could eat the whole batch if I wanted to.

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  33. Thank you for all of the great recipes! I tried these and they stuck to my silicone mats. They would fall apart when I tried to take them off. Did I bake them too long, not let them cool long enough?

    Even though they fell apart, they taste delicious!

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  34. @Angela- I think they may have baked too long. I usually take them out of the oven when they are still a little soft and let them cool for a while, they get a little firmer with time and come right off the silicone with no problem. Meringues can be a bit tricky. Humidity, age of the eggs, the type of bowl you make them in all make a difference. But such a great way to make a low point cookie so I recommend reading this... some great pointers that may help... http://whatscookingamerica.net/Eggs/perfectmeringue.htm

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  35. I just made these for the first time, and my husband and I both love them! Perfect for a chocolate fix, but slightly better for us in the calorie department. :) He's recovering from surgery, so chocolate is a necessity right now for both of us ;)

    Thanks for continually posting quality, WW-friendly recipes that use "real" ingredients!

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  36. My first batch using liquid egg whites flopped. They wouldn't form peaks. I changed over to real egg whites and they came out perfect! In the oven baking as I type. Cannot wait to taste them. I've had similar ones a few years back, but was never given the recipe.

    Thanks Gina!

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  37. Yesterday I used shoprite brand egg whites and tried twice to get the egg whites to stiffen; did not work. This am. I sat out 4 egg whites (from 4 large eggs)let them sit for an hour and everything happenned as planned; they are in the oven now. I will post again tomorrow.
    By the way, I love your blog.

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  38. I use Cage Free Egg whites from Trader Joe's with good success but other brands don't work as well. Room temperature is a must! Glad you liked them!

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  39. I've had this recipe bookmarked on my computer for months now and finally gave it a shot tonight. These taste like the most sinful, fattening "cookie" ever!! They are SO rich and chocolatey that if you tasted them for the first time you would not believe that they are healthy! They turned out better than expected on my first try, and I can't wait to share them with friends.

    This recipe is AMAZING! Thanks for sharing :)

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  40. i skipped the chocolate chips ( i had already made the "batter" and realized i didnt have them..oops!). they were still sooo good, AND w/o the choc chips...ZERO POINTS!!!!

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  41. Hi, we bake them at 300F, right? and also, would it be ok if i lined my cookie sheet with wax paper instead of the silicone pad?

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  42. Yes bake at 300, you can use parchment instead of a silpat.

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  43. mine turned out flat! i don't know if i baked them too long, which i don't think i did because when i took them off of the parchment paper the inside was still raw....

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  44. I am not a fan of chocolate so I made these with pumpkin pie spice & butterscotch morsels...delish!!!!!!

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  45. Mine turned out amazing!!!! Thanks for the tips. And they actually do taste better a few days later than they did at first for some reason lol.

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  46. These are amazing and get better with each day they sit in the tupperware container. THANK YOU for this recipe--every time I want to eat a high points Christmas cookie, I just grab one of these. Okay, and maybe I had one with breakfast too.

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  47. Don't they!! I love these cookies!!

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  48. These are amazing when made with Andies candles pieces in place of chocolate chips. Mmmmmmm!

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  49. I don't think you beat them long enough. They should form stiff peaks, that's when you know they are ready. Some people report issues with egg whites that come in a carton, best results come from real eggs.

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  50. I redid them OMG!!!! I had to hide them from my husband!!! SO delish!

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  51. Just made these.. they are SO good! I used the big fat Ghirardelli dark chocolate chips, and oh my goodness these are incredible. What a wonderful way to get my chocolate fix while still staying on track with WW points!

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  52. It's key for the eggs to be at room temp. I learned that lesson the hard way :). I'm going to try again tonight.

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  53. Just made these yesterday. They were DELICIOUS and my whole family loved!! Thanks for all the wonderful recipes. I love this site.

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  54. I used Egg Beaters egg whites and they worked fine. I really have never eaten meringue before except on lemon meringue pie so I didn't know what to expect. They were great! I cannot wait to see how chewy they get after a couple of days. Finally, a no guilt cookie!

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  55. I tried these last night, and they are just amazing! I loved making them almost as much as I loved eating them. Just almost!
    I hope you don't mind, but I posted my "journey" in making them!

    -Many Smiles!

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  56. These are amazing. Just made them. Going to have to stop myself from eating every last one right now.

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  57. I just made these and they taste just like regular chocolate chip cookies, but without the guilt! I didn't have parchment paper or a silicone pad, so I decided to use tin foil and sprayed it with a little cooking spray. They cooked up pretty quickly (20-25 mins)! I think they are perfect! Thanks Gina. I love your blog, keep it up. Tonight I am making your Zesty lime shrimp and avocado Salad :)

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  58. WOW! This recipe rocks. I took out the chocolate chips and subbed 1/2 tsp of the vanilla for almond extract. Took only 25/30 minutes for mine to bake, though I didn't measure the size, so they could be smaller. For thirty cookies, it will come out to 16 calories per cookie! WOW! This whole site is fabulous.

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  59. I am working on my 1st batch ever but not feeling too confident about how they will turn out, seeing as I'm not a very experienced baker. I saw the "soft peaks" but didnt see any "stiff peaks" I'm afraid I over beat the mixture.

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  60. As I expected, mine turned out flat the way regular choc. chip cookies do & they stuck to my parchment paper. I think I also baked them for too long. Ahh, frustrating! :(

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  61. Sounds like you should have beat them longer. Egg whites from a carton don't usually work.

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  62. do you know how many points if you skip the chocolate chips?

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  63. I couldn't find unsweetened cocoa powder and found "no sugar added" instead. Each packet has about 18g of sugar. Any ideas on how to adjust the actual sugar or should I omit all together?

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  64. It depends on how much sugar is in the cocoa powder, maybe use half.

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  65. OK so I tried these once with real sugar and once with the sugar/splenda mix. The real sugar is definitely better. Even though I used only 1/4 cup of the splenda/sugar baking mix they turned out WAY too sweet.

    This is such a fun recipe to try different variations with!

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  66. I made these today and loved them. I will be trying to play around with using Splenda in them instead. I have a friend that is pregnant and has GD so she has to be very careful about the amount of carbs she eats making most dessert foods almost tease for her to even bother with. These are already pretty low in carbs, but Splenda could knock em down even more!

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  67. I just made these for the first time. They taste great. I want to try again to see if I can make them prettier... maybe by piping them onto the sheet so they make pretty little dollops instead of blobs. It's okay either way, though. Blobs still taste good!

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  68. I just made (and tasted) these...FABULOUS!!! My husband loved them too! They're a keeper!

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  69. I made these last night (my THIRD Skinnytaste recipe yesterday) and are ALL gone now! My husband and I loved them (him more than me, because when I came home from work today there were far left less than when I left this morning!

    So sorry if I'm being redundant here, but can Splenda be substituted for the 1/2 C of sugar? And, if so, how would that affect WW points+?

    They are awesome! I can't wait to make (and eat!) them again! Thank you for the wonderful site and recipes!!!

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  70. This is very similar to a non-weight watcher cookie that I make at Christmas, called Nighty Nites or Forgotten Cookies. I add chocolate chips and nuts to them and bake them on a foil lined cookie sheet. I put them in the oven, shut the door, turn the oven off and leave them overnight. They peel right off the foil (and into my mouth) in the morning.

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  71. Ok these were AMAZING and totally can take the place of a regular cookie. My kids LOVED them too!

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  72. It would have been nice to know that egg whites from a carton dont work BEFORE I tried this recipe. Now I've wasted all of these ingredients for nothing! I won't be trying this one again. Very disappointing!

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    1. I used egg whites from a box and mine turned out great. Clearly the eggs from the box were not the issue.

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  73. Could you use Agave or honey instead of sugar?

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  74. I print out your recipes all the time - but, when I print this one out - the ingredients don't get put on the printer-friendly version. Just thought I'd let you know.

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  75. These were amazing! My kids kept sneaking into them and I think they ate most of them. I managed to hide a few to see how good they are tomorrow.

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  76. Just made for first time. These are really good, satisfy chocolate craving, however it is hard to stop at just one!! Think I will try without chocolate chips to get that 0 point value.

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  77. These are wonderful, thank you for the recipe!! I lightened up on the chocolate chips and added some coconut and they turned out great!

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  78. just made these and they are just fantastic, will be great for a sweet treat in my lunches all week

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  79. Hi Gina! I am new to your site, and love it! I recently tried this recipe and followed it to the T but my batter turned out really thin, not stiff at all. I decided to continue anyway and once I baked it, it tured into like a briddle/sheet cake! Any idea as to what went wrong? I want to try it again soon!

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  80. Fantastic recipe! Followed it verbatim and was awarded with perfect clouds of chocolate happiness. I wonder if the people having issues are using not-so-fresh cream of tartar?

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  81. I just made these and they are super delicious! Cloud is definitely the right name for them, they simply melt in your mouth. I realized after I made the batter that I was out of parchment and I don't own a silcone mat, so I just lightly sprayed my cookie sheet and they came off no problem. I love that they are pretty much guilt free. I will definitely make these again!

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  82. Brittany Lawson9/8/12, 1:24 PM

    I made the white and dark chocolate chip clouds with the splenda/sugar blend and it worked perfect!!! so, i guess it would work the same here. I was just wondering if that lessens the point value?

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  83. Made these today with chopped up toblerone... Delish!

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  84. Great recipe! I didn't have any problem with egg whites from a box. I literally left them on my counter and almost forgot about them, so they were definitely room temperature. I just used Jewel brand egg whites and I used white chocolate chips :)

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  85. Love the recipe. I've used this twice now. I have a question about the stability. I was hoping to do larger batches and I found when I was waiting for the first cookie sheet to bake, the rest of the batter got a little bit runny. Not terrible but it did get a bit liquidy and deflated slightly. I worry about doing a larger batch and having more than half the batter sit on the counter for 35 minutes (a great deal longer than butter based cookies). Any tips or suggestions? I started covering the bowl with a tea towel but I didn't really notice a big difference.

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  86. My friend made these for us on Sunday... they are delicious! I just love your site! Thank you!!!!!

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  87. Made these for Christmas. Kids loved them, adults too. They were gone fast.

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  88. These are wonderful since I am back on WW and love something chocolate and sweet. Keep the sweets for WW coming.

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  89. This comment has been removed by the author.

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  90. These came out delicious! I needed a quick chocolate fix and these were perfect. The actual process for making them was easy and the clean up was easy too. Overall great experience. Will definitely bake these again!

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  91. Love your site. Have made so many of your recipes. Made a batch of these friday and they were gone in a sec! Made a double batch today and they were super foamy, almost like styrafoam? Any ideas what happened? I know meringues are tricky, did I over beat the eggs?

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    1. They really are tricky, it's possible you over beat them or maybe it was the egg whites you used?

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  92. Love this! If you like healthy and yummy bites, please check this mini balls out, excellent and easy for Christmas!
    http://www.lawoftaste.com/2013/12/mini-fig-wallnut-balls-kuglice-od.html

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  93. Love your recipes! This one looks super yummy and easy to do! Pinning it :)

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  94. Mine don't look that nice. They kind of flattened out and now look like regular chocolate chip cookies (but don't taste like them). Should I have beaten the eggs longer? I'm guessing the mixture just wasn't stiff enough...

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  95. I love this idea! Perfect for a chocolate craving!

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  96. I just made these for Christmas gift baskets and they are DELICIOUS! Thanks as always for the awesome recipes!

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  97. Ok, I scanned the comments & have seen no answer so here goes: What do you consider room temp? My kitchen in winter is always chilly (hence the reason I love having the oven going!) Should I bring them into a warmer part of the house for a bit? Sorry this seems like a dumb question, but I know meringue can be a bit touchy. I love these types of cookies, you can do so much with them, my mom used to make Peanut Butter Puffs & they were delish!!

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  98. To bring my meringue to room temp, I put the eggs in hot tap water for 5 minutes - this warms them up just fine! You want to take the cold edge off. These cookies were great! Made them yesterday and my family is loving them!

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  99. Yummy!! I can't wait to try them. Thanks for the recipe!!

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  100. Yum! Made these today and my 17-year-old son now has a new favorite! The only problem with 1-point cookies as yummy as these is before you know it, you've had 10!

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  101. Just made these and they taste good, but I was unable to get stiff peaks once I started adding the sugar. The batter was very liquidy and the cookies spread out in to flat rounds with the edges becoming browned. Any ideas on how to work with the batter for next time?

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  102. I have to say, I read this recipe yesterday morning, and within 30 minutes of reading it I was making them. As soon as I was done with them, I took a picture of the finished product, emailed it to my sister with the recipe page, and within one hour she had hers in the oven as well!
    I was good, I held off tasting them for a few hours, my husband, he dug right into them. Then my daughter and family came for Christmas Eve and as soon as they spotted them, it was a cookie in one hand and hot appetizers in the other hand. Most of the cookies are gone. They would have all been gone had my company not forgotten to taken them as they said they were going to.
    Light and airy, light chocolate flavor, definitely like eating puffy clouds. They are awesome and I will be making the two other variations over the weekend. Could not believe that a cookie, made without flour, could be so decadent!!

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  103. Can you use honey instead of sugar?

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  104. These are FANTASTIC!!! I used 3 large egg whites and subbed crushed candy canes (way less, only like 1/3 cup) for the chips and they are delish!

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  105. These are amazing - bored with nothing to do while hanging out before Christmas Eve celebration - checked email, saw this and headed to the grocery store. They were easy and fast to make - doubled the recipe for family gathering of 30+ - a HUGE hit! Everyone wanted the recipe...and they got it. Making another batch today for party tomorrow - adding a mix of white and semi choc chips. Love this - thank you Gina!

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  106. These were delightful! I left the eggs out for a 1/2 day and baked for 37 minutes.
    I'm so glad to have found a recipe to satisfy my cookie cravings on a gluten free diet--thank you :-)

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  107. These were really good! I'll be making them again but omitting the chips. They're good without them....

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  108. Just made these for my daughter who was diaganosed with Type 1 diabetes. Substituted splenda for sugar to bring the carbs down even more. I also used store brand egg whites from a carton. They turned out great!! Definitely a keeper!

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  109. So I have made two batches of these. The first time, they still were way better than I ever expected! I was pretty skeptical at first. I do think that 35 minutes was too long. They were pretty dried out. The second batch I took out at 28 minutes and they were more chewy....delicious! My husband thought that I was crazy and he is loving them (my kids too!). Thank you for this one.

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  110. Made these tonight and they were absolutely delicious!

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  111. Is there any substitute for cream of tartar? I would love to make these, but I live in a country where you can't just go buy cream of tartar, unfortunately for me!

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  112. My first attempt at a meringue and I had some problems :s. First of all, I couldn't find cream of tartar, but read that I could use vinegar instead. Then, I tried to replace the sugar with maple syrup...long story short, the cookies started collapsing and wrinkling almost immediately in the oven. I put them in the airtight container overnight and now they're gluey messes. Was it my substitutions that may have caused the fail? I also read in the comments that the eggs should've been room temp but I pulled mine directly from the fridge.

    Also note, they stick to parchment paper so the paper should be sprayed lightly first. I had to basically scrape them off which must not have helped with the delicacy of the meringue "structure".

    Help, please. :(

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  113. Mmm I would add rice crispies to these.

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  114. Oh my goodness, I just made these. They turned out fabulous!!! Thank you so much!

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  115. Oh dear, super exciting that these are one point each.. I'd probably end up eating 20 though.

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  116. Kaleigh Sanio3/22/14, 5:29 PM

    I've made these several times now, and they've worked perfectly! Today I decided to sub in 1/2 tsp. mint extract instead of vanilla, and they are delicious! Almost as good as thin mints!

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  117. Just made these for the first time. Testing them out for Passover next week for my husband's family. First of all, they are delicious! Secondly, I used parchment - didn't have silpat - and I had to peel them off the paper. Not terrible though bc they totally kept their shape. Might try a little cooking spray next time? I also used four regular size eggs for the egg whites and mini chocolate chips. Really delicious!

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  118. I did this exactly how it said.... but it turned out COMPLETELY runny. Is 1/8 tsp correct for cream of tartar?

    Also, the mix only made like 10 cookies after I added a cup of flour. So, is something written incorrectly?

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    1. So, just why is it you added a cup of flour...?

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  119. Just made these and they were awesome. I am out of the country visiting Greece and couldn't find cream of tartar but I googled substitutions and used baking powder instead. Also 3 eggs were just enough, 4 were not needed. I also didn't know that unlike cream, eggs need to be room temp with nothing in the them to get stiff peaks. Lesson learned after trying to mix for 15 minutes haha. Just a tip for any newbies out there like me. YUM!

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  120. How many calories per cookie without the chocolate chips?

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  121. That's really delicious! I really wan to try preparing it tom! Hope it gets prepared that way I want and as tasty as it is looking in the pictures! Thank you very much for this blog!
    online chocolate delivery in mumbai.

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  122. These are absolutely delicious! I have been asked for them and for the recipe a 100 times.

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  123. I tried these this morning but couldn't get the eggs to peak. What did I do wrong? They tasted OK but they were flat, nothing like the pictures

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