This is one of my favorite cookie recipes – it’s hard to mess up and, even if you do, the results are still tasty! Plus it’s a great use for eggs (which we have a lot of right now). The yolks can go into a custard or other dessert (I’m sure you’ll be able to find someone to help you out if you find yourself with a dessert surplus), or you can have yolk-fortified scrambled eggs.
Ingredients
- 2 egg whites, room temperature
- 2/3 cup sugar
- 1/2 teaspoon cream of tartar
- 1/4 tsp mint extract
- 1 cup chocolate chips
Preparation
Preheat oven to 350 degrees. Beat the egg whites to foamy soft peaks then start gradually adding the sugar. Beat until the egg whites hold stiff peaks but not for so long that they become dry. Stir in the mint extract and chocolate chocolate chips. You can also add a few drops of food coloring (spinach juice works like a charm without adding any funky flavor).
Line a cookie sheet with parchment paper and drop spoonfuls of batter onto it. Put them in the oven, turn it off, and come back the next morning!