Rita’s Ultra-Lite Pecan Chocolate Chip Cookies
Recipe courtesy Rita Daelemans
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.
Yield: 32 cookies
Prep Time: 10 minutes
Cook Time: 45 minutes