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Easy Forgotten Cookies with Chocolate Chips and Pecans

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These Forgotten Cookies are chewy on the inside, slightly crisp on the outside, and packed with melty chocolate chips and toasty pecans. They’re incredibly easy to make and bake in a turned-off oven, making them the perfect make-ahead dessert.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (60g) pecan halves or pieces, toasted and roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Place the room-temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat on medium speed until foamy and soft peaks form, about 2-3 minutes.
  3. With the mixer running on medium-high speed, add the sugar one tablespoon at a time, allowing about 30 seconds between each addition.
  4. Once all the sugar is added, increase speed to high and whip until the meringue is glossy, thick, and holds a very stiff peak, about 5-7 minutes total. The mixture should feel smooth when rubbed between your fingers.
  5. With the mixer on low, add the vanilla extract and pinch of salt. Mix just until combined, about 10 seconds.
  6. Remove the bowl from the mixer. Sprinkle the chocolate chips and chopped pecans over the meringue. Using a rubber spatula, gently fold until evenly distributed. Do not over-fold.
  7. Using a cookie scoop or two spoons, drop heaping tablespoon-sized mounds of the meringue onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie. You should get about 24 cookies total.
  8. Place both baking sheets in the preheated oven. Immediately turn the oven off. Do not open the door.
  9. Leave the cookies in the turned-off oven for at least 4 hours, but overnight is best (8-12 hours).
  10. After the resting time, remove the cookies from the oven. Let them cool completely on the baking sheets on a wire rack for about 10 minutes before storing.

Notes

Do not make on a humid day. Ensure bowl and beaters are completely grease-free. The overnight rest in the turned-off oven is crucial for the perfect texture. Store in an airtight container at room temperature for up to 7 days. Freeze for up to 3 months.

Nutrition

Keywords: forgotten cookies, meringue cookies, chocolate chip cookies, pecan cookies, gluten-free cookies, easy cookies, no-bake cookies

Find it online: https://vexifood.com/easy-forgotten-cookies-with-chocolate-chips-and-pecans/