Yield: Makes 2-3 dozen.
Ingredients:
- 2 egg whites
- 1/8 tsp. salt
- 1/8 tsp. cream of tartar
- 1/2 tsp. peppermint extract
- 3/4 cup sugar
- 12 oz. pkg. mini semisweet chocolate chips
Directions:
- In a large bowl, combine egg whites, salt, cream of tartar and extract. Beat with an electric mixer on high speed until soft peaks form. Add sugar gradually; beat until stiff peaks form. Fold in chocolate chips.
- Drop by teaspoonfuls onto parchment paper-lined baking sheets. Bake at 325°F for 20-25 minutes.
- Remove cookies from baking sheets while slightly warm.
