Beacon Hill Cookies

Named for one of Boston’s most historic and beautiful neighborhoods, Beacon Hill Cookies are a classic New England treat. These simple drop cookies are made with just a few ingredients, but they’re packed with flavor.

The key is to use good-quality chocolate – we like Ghirardelli or Lindt – and to bake the cookies until they’re slightly underdone. That way, they’ll be soft and chewy when you bite into them.


  • 1 cup semisweet chocolate chips
  • 2 egg whites
  • 1 pinch salt
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans


1. Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet.

2. In a microwave-safe bowl, melt the chocolate chips on High for 30 seconds. Stir, then heat for an additional 30 seconds until melted. Alternatively, melt the chocolate over hot, not boiling water.

3. In a separate bowl, beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well until stiff peaks form. Beat in vanilla and vinegar.

4) Fold in melted chocolate and nuts gently until mixed together well.

5) Drop dough by teaspoonfuls onto the prepared cookie sheet about 2 inches apart from each other

6. Bake at 350 degrees F (180 degrees C) for 10+ minutes or until lightly browned around the edges

7. Remove from pan immediately! Decorate with nuts if desired

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 80
  • Fat: 5 g
  • Saturated fat: 2.5 g
  • Unsaturated fat: 2.5 g
  • Trans fat: 0 g
  • Carbohydrates: 8 g
  • Sugar: 5g
  • Fiber: 1g
  • Protein :1.5
See also  Chicken Pad Thai
Beacon Hill Cookies

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