Forgotten Cookies Recipe

Introduction

Forgotten Cookies are airy, crunchy meringue treats filled with chocolate chips and nuts. Their unique baking method—slow drying in a turned-off oven—gives them a crisp texture that’s both light and satisfying. Perfect for those who enjoy delicate, melt-in-your-mouth cookies.

Ingredients

• 2 large egg whites at room temperature (important!)
• ⅔ cup superfine sugar (works best if you have it)
• 1 cup chocolate chips
• 1 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• ⅛ teaspoon cream of tartar
• 1 pinch salt

Instructions

1. Step 1: Preheat the oven to 350°F. Line a cookie baking sheet with parchment paper or aluminum foil.
2. Step 2: Using a hand mixer, beat the egg whites with cream of tartar and salt starting on slow speed until foamy. Increase speed and beat until soft peaks form.
3. Step 3: Increase the mixer to high speed and gradually add the sugar until all is incorporated and the peaks are stiff and glossy.
4. Step 4: Gently fold in the chocolate chips, chopped nuts, and vanilla extract using a rubber spatula.
5. Step 5: Drop the cookie dough by tablespoons onto the prepared baking sheet. Alternatively, use a #30 cookie scoop for even portions.
6. Step 6: Place the cookies in the oven, turn the oven off, and close the door. Allow the cookies to slowly dry and crisp overnight without opening the oven door.
7. Step 7: After about 5 hours, check one cookie for crispness. They may take up to 17 hours for a super crisp texture, so adjust drying time to your preference.
8. Step 8: In the morning, remove the cookies and cool them on a wire rack. Once cool, store them in an airtight container or cookie tin, placing parchment or wax paper between layers to keep them crisp.

Tips & Variations

• Use superfine sugar for a smoother meringue texture; if unavailable, pulse regular sugar in a blender briefly.
• Swap the nuts with toasted almonds or hazelnuts for a different flavor profile.
• Adding a teaspoon of espresso powder can enhance the chocolate flavor.
• Ensure egg whites are at room temperature to achieve maximum volume when whipped.

Storage

Store Forgotten Cookies at room temperature in an airtight container or cookie tin for up to one week. Avoid refrigeration, as moisture will soften the crisp meringue texture. To re-crisp slightly softened cookies, place them in a warm oven at low heat for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of superfine sugar?

Yes, but superfine sugar dissolves more easily resulting in a smoother meringue. If you only have regular sugar, pulse it briefly in a food processor or blender to create a finer texture before using.

Why do the cookies need to dry in a turned-off oven?

Turning the oven off creates a gentle, consistent drying environment that slowly removes moisture from the cookies without browning them. This slow drying process is what gives Forgotten Cookies their signature crisp texture.

Forgotten Cookies Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

Delightfully crisp and airy, Forgotten Cookies are a unique meringue-based treat made by slowly drying egg whites, sugar, chocolate chips, and nuts in a turned-off oven overnight. This easy-to-make cookie requires no traditional baking time and yields wonderfully delicate, crunchy cookies perfect for snacking or gifting.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes (oven off drying method)
• Total Time: 5-17 hours (mostly inactive drying time overnight)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookies

• 2 large egg whites at room temperature (important!)
• ⅔ cup superfine sugar (best if available)
• 1 cup chocolate chips
• 1 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• ⅛ teaspoon cream of tartar
• 1 pinch salt

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie baking sheet with parchment paper or aluminum foil to prevent sticking and facilitate easy clean-up.
2. Beat Egg Whites: Using a hand mixer, beat the egg whites with cream of tartar and a pinch of salt starting at a slow speed until the mixture becomes foamy. Gradually increase the speed to beat until soft peaks form.
3. Add Sugar Gradually: Increase the mixer speed to high and slowly incorporate the superfine sugar a little at a time. Continue beating until stiff, glossy peaks form, indicating that the meringue is perfectly aerated and stable.
4. Fold in Mix-ins: Gently fold the chocolate chips, chopped walnuts or pecans, and vanilla extract into the meringue mixture using a rubber spatula, carefully preserving the airy texture.
5. Form Cookies: Drop the cookie mixture by tablespoons full onto the lined baking sheet. Alternatively, use a #30 cookie scoop (disher) for evenly portioned cookies.
6. Dry Cookies Overnight: Place the baking sheet in the oven, then immediately turn the oven off without opening the door. Let the cookies slowly dry and crisp overnight, anywhere from 5 to 17 hours depending on desired crispness. Do not open the oven to keep moisture out.
7. Cool and Store: In the morning, remove the cookies from the oven and allow them to cool completely on a wire rack. Store in an airtight container or cookie tin with parchment or wax paper between layers to keep them crisp. Cookies will keep at room temperature for about a week. Avoid refrigeration as moisture will soften the meringues.

Notes

• Superfine sugar works best to incorporate smoothly into the egg whites, but regular granulated sugar can be used if necessary.
• Be sure to keep the oven door closed overnight to maintain a moisture-free environment for perfectly crisp cookies.
• Cookies dry faster in higher humidity environments so adjust drying time accordingly.
• For best results, use room temperature egg whites to achieve maximum volume when beating.
• Walnuts or pecans can be substituted based on preference, or omitted for a nut-free version.
• These cookies are delicate and best enjoyed within a week stored at room temperature.

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