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3 egg whites (room temperature) 1/8 tsp. cream of tartar 3/4 c. sugar 1 tsp. vanilla extract 2 Tbsp. Hershey's cocoa 2 c. (12 oz. pkg.) semi-sweet chocolate chips Heat oven to 300 degrees. Place wax paper on cookie sheet. In large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold in until combined. Fold in chocolate chips. Dip by heaping teaspoonfuls onto prepared cookie sheet. Bake for 35 to 40 minutes, or just until dry. Carefully peel cookies off paper. Makes 2 1/2 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |