Friday, August 26, 2011

Chocolate Clouds


I found this recipe on the HERSHEY'S website. These cookies are light and airy and even better the next day. They just melt away the moment you take that bite. They're extremely addicting and gluten-free. If you pick one up, you'll never want to put it down.

Chocolate Clouds
  • 3 egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons HERSHEY'S Cocoa
  • 12-oz. pkg. HERSHEY'S Special Dark Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1. Heat oven to 300°F.

2. Beat egg whites and cream of tartar in large bowl at high speed of mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.

3. Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature. Makes about 30 cookies.

7 comments:

  1. OH MY GOSH! Those look amazing, can't wait to try them.
    Taylor

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  2. Ooohh I love these....I usually make mine with pecans!

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  3. oh wow! these look scrumptious! going to have to try them. thanks! xo

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  4. One of the best things about cooking is sharing the goodies, and this is a lovely way to to do it! Love the wrapping… a bag of those would certainly lift my mood if I was under the weather!

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  5. They look amazing!!!! I can't wait to make them!!!
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