I mentioned yesterday that I am in full baking cookie mode for the next week, as I make cookies for the kids teachers, crossing guard, Daisy troop leader, music teachers, etc… Did you ever watch that show, Cooking Thin on the Food TV network? I don’t think they have it on anymore, but going through some of my binders with recipes I remembered this one that I had printed out. I thought it was interesting, because after you bake the cookies, you just leave them in the oven all night! They aren’t very time consuming, and you don’t need a ton of ingredients, that’s why I like this recipe. And, they taste amazing too!
Ultra-Lite Pecan Chocolate Chip Cookies
Prep Time: 10 min
Inactive Prep Time: 10 min Cook
Time: 45 min
- 4 egg whites, room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup sugar
- 12 ounces mini chocolate chips
- 1 cup pecans, finely chopped
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.
Recipe creators 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.
Do any of you have any home-baked goodness you share with people around the holidays?
OR…what’s the most favorite home made gift you received?