All-Night Drop Cookies
All-Night Drop Cookies are light, crunchy treats with a delightful combination of chocolate and pecans. Perfect for holiday gatherings or quick snacks, their unique baking method creates a cookie that remains soft inside and crisp outside, appealing to both chocolate lovers and those craving nutty flavors.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- In a medium bowl, with an electric mixer at high speed, beat the egg white and salt until soft peaks form.
- Beat in the sugar, one tablespoon at a time, until the mixture is stiff and glossy.
- Stir in the chopped pecans and mini chocolate chips.
- Drop the mixture by rounded teaspoonfuls onto foil-covered cookie sheets.
- Place the cookies in the oven, close the door, and turn off the oven. Do not open the door.
- Leave the cookies in the oven overnight.
- Remove the cookies from the foil and store in airtight containers.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of granulated sugar in this recipe. If you don't have pecans, walnuts or almonds can be used as substitutes. Ensure that you beat the egg whites until stiff peaks form for the best texture. To add a twist, try incorporating a teaspoon of vanilla extract for added depth.
Serving Suggestions
These All-Night Drop Cookies make a delightful treat on their own or can be served alongside a cup of coffee or tea. For an indulgent dessert, consider pairing them with a scoop of vanilla ice cream. They also make a great gift when packaged in a decorative box, perfect for sharing with friends or family.
Storage & Reheating
Store the cookies in an airtight container at room temperature to maintain their texture. They will stay fresh for about a week. If you prefer a softer cookie, you can briefly microwave a cookie for a few seconds before enjoying. Avoid refrigerating them as it can alter their consistency.
Nutrition & Diet Analysis (per serving)
Each serving of All-Night Drop Cookies contains roughly 45 calories, with 2g protein, 2g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes instead of egg white?
Yes, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use about three tablespoons of aquafaba for one egg white. Whip it until it forms soft peaks, just like you would with egg whites.
What if I don't have mini chocolate chips?
If mini chocolate chips are unavailable, you can chop regular chocolate bars into small pieces. Alternatively, you could use other mix-ins like dried fruits, or even a mix of both chocolate and fruit for a unique flavor.
How do I know when the cookies are done?
These cookies are actually baked in a turned-off oven overnight, so they won't have the traditional baked appearance. They should feel firm to the touch when you check them after the resting period. If they feel too soft, leave them for an additional hour in the oven before removing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).