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Best Forgotten Cookies with Chocolate Chips & Pecans

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These forgotten cookies are a magical late-night kitchen experiment that yields perfect little clouds of cookie goodness—crispy on the outside, chewy in the middle, with pockets of melted chocolate and toasted pecans. They’re incredibly easy to make, naturally gluten-free, and perfect for crowds.

Ingredients

Scale
  • 2 large egg whites, at room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans, toasted lightly if desired

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  2. Separate your eggs carefully, making sure no yolk gets into the whites.
  3. Start whipping the egg whites on medium speed until they become frothy and bubbly, about 1-2 minutes.
  4. Gradually add the sugar while continuing to whip, about a tablespoon at a time, waiting about 15 seconds between additions. Once all the sugar is added, increase the speed to high.
  5. Whip until stiff peaks form, usually 5-7 minutes with a stand mixer or 7-10 minutes with a hand mixer. The mixture should look glossy and smooth.
  6. Add the vanilla and salt. Whip for another 30 seconds just to combine.
  7. Fold in the chocolate chips and pecans gently with a rubber spatula, using a cutting motion. Be careful not to deflate the meringue.
  8. Drop spoonfuls onto the prepared baking sheet using a tablespoon or small cookie scoop, spacing them about 2 inches apart.
  9. Place the baking sheet in the oven. Turn off the oven immediately. Close the oven door and leave the cookies inside for at least 4 hours or overnight. Do not open the door during this time.
  10. Remove the cookies in the morning. They should be firm on the outside and slightly chewy on the inside. If they still feel soft or sticky, leave them in the turned-off oven for another hour.

Notes

Make sure your bowl and beaters are completely clean and free of any grease. Room temperature eggs are essential. Humidity can affect the cookies; avoid making them on rainy days. Do not open the oven door during the drying process. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: forgotten cookies, meringue cookies, chocolate chip cookies, pecan cookies, gluten-free cookies, easy cookies, overnight cookies

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