Featherweight Chocolate Chip Cookies

1. 1

   Preheat oven to 350u00b0.

2. 2

   Cover a large baking sheet with foil; set aside.

3. 3

   In a medium size bowl, beat egg whites until foamy. Gradually add super fine sugar; beat until stiff peaks form.

4. 4

   Mix in vanilla and salt, then fold in chocolate pieces and walnuts. Drop by teaspoonfuls, 2 inches apart, on baking sheet.

5. 5

   Put in oven, then turn off heat and leave cookies at least 5 hours without opening door.

6. 6

   They can be left overnight for convenience. Cookies will be a very light brown in color.

7. 7

   Store airtight until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.