Monday night I met up with some mama friends for a lovely evening of catching up, crafts (bring a long abandoned project to work on…), and desserts. My fabulous friend Sarah brought a plate of divine meringue cookies studded with chocolate. Sarah kindly has shared her recipe for Two-Chocolate Forgotten Cookies (pictured, the last cookie standing):
Chocolate (or Two-Chocolate) Forgotten Cookies
Makes about 2 dozen (see note below re: doubling recipe for Two-Chocolate cookies)
1. Preheat oven to 350 degrees.
2. Place egg whites and cream of tartar in the SCRUPULOUSLY clean and dry mixing bowl of a standing mixer with a balloon whisk. (You can also use a hand mixer but it may take longer.) Beat at high speed until egg whites foam and start to get shiny, then sprinkle in sugar v-e-r-y slowly as beaters continue. Add vanilla extract, and beat until stiff peaks form. Meringue should be glossy and firm. Gently fold in 6 oz. (1/2 bag) chocolate chips.
3. Drop large tablespoons of batter on a foil-lined baking sheet. Place all cookies in the oven at once and turn oven off. DO NOT OPEN OVEN DOOR until morning or until oven has completely cooled (hence, "Forgotten"). I recommend starting this recipe after dinner the night before you need the cookies.
4. Keep in a tightly covered plastic container; separate layers with sheets of waxed paper.
*** For Two-Chocolate Forgotten Cookies:
Make a double batch of above. But instead of doubling the chocolate chips, add to it some decadent chopped bittersweet chocolate in about the same amount (6 ounces). Sarah used bittersweet Pound Plus from Trader Joe's and chopped up ten squares with a serrated knife.