Beacon Hill Cookies

Recipe View 3 mins Melt the chocolate: Gently melt the chopped chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Alternatively, microwave in 30-second intervals, stirring in between, until smooth. (Approximately 2-3 minutes)

Recipe View 7 mins Prepare the meringue: In a clean, dry bowl, beat the egg whites with salt using an electric mixer until foamy. Gradually add the sugar, beating continuously until stiff, glossy peaks form. (Approximately 5-7 minutes)

Recipe View 3 mins Flavor and combine: Beat in the vanilla extract and white vinegar until just combined. Gently fold in the melted chocolate and toasted pecans until evenly distributed. (Approximately 2-3 minutes)

Recipe View 12 mins Bake the cookies: Drop the batter by teaspoonfuls onto a well-greased or parchment-lined baking sheet, leaving a small space between each cookie. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. (Approximately 10-12 minutes)

Recipe View 20 mins Cool and decorate: Immediately remove the cookies from the baking sheet and transfer them to a wire rack to cool completely. If desired, decorate with additional chopped nuts or a drizzle of melted chocolate. (Approximately 20 minutes cooling time)