Recipe courtesy of Rita Daelemans
Show: Cooking Thin
Episode: The Cookie Lady
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Total:
1 hr 5 min
Prep:
10 min
Inactive:
10 min
Cook:
45 min
Yield:
32 cookies
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat oven to 250 degrees F.

In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.

Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.

Get the Recipe

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