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Gloria's Beacon Hill Chocolate Chip Cookies

Source of Recipe


From "A Baker's Field Guide to Chocolate Chip Cookies"



List of Ingredients



• 6 ounces semisweet chocolate, finely chopped
  
• 2 egg whites
  
• 1/2 cup sugar
  
• 1/2 tsp vanilla extract
  
• 1/3 cup miniature semisweet chocolate morsels
  
• 1/3 cup walnut halves, toasted and finely chopped
  






Instructions



1. Preheat oven to 350° F. Line several baking sheets with parchment paper or silicone mats. In top of a double boiler over gently simmering water, melt chopped chocolate, stirring until smooth. Remove from heat and cool slightly.
   
   
2. In a large, grease-free bowl, using an electric mixer fitted with a whisk attachment on medium-high speed, beat egg whites until small peaks form. Increase speed to high and gradually add sugar until stiff (but not dry) peaks form. Beat in vanilla, then fold in melted chocolate until combined. Fold in chocolate morsels and walnuts.
   
   
3. Drop dough by generous rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake until cracked in appearance and dry on top, about 10 minutes; cookies should be able to be lifted off baking sheet, and insides should be very moist. Remove from oven, cool on baking sheets for 2 minutes, then transfer parchment paper (or silicone mat) and cookies to a wire rack to cool completely.
   
   Makes about 2 dozen cookies.