This cookie recipe has sugar but also nutrition; nuts, chocolate and egg whites. For a cookie, it's also relatively low in fat. They are economical to cook, too, because you stick them in the oven, turn it off and forget them overnight!
Preheat oven the 325 F. Line two cookie sheets with aluminum foil. Do not grease the foil.
In a clean glass or metal bowl, beat the egg whites until foamy and white. Add salt. Add sugar 1 or 2 tablespoons at a time, beating in between. Continue until all sugar is added and egg whites form stiff peaks.Gently fold in the vanilla extract, chocolate chips and chopped nuts.
Drop mixture by heaping teaspoonfuls 2 inches apart onto the lined cookie sheets. Don't make cookies larger than this; they won't dry down.
Place in the hot oven, close door and immediately turn off the heat. (Note #3) DO NOT open the oven door for at least 12 hours.
Remove and store in an airtight container. This recipe makes about 3 dozen cookies.
Note #1: When you separate the eggs, be very sure no egg yolk gets into the whites. If it does, save the mess for breakfast and start over. Any yolk at all (or oil or grease) will keep them from beating up into stiff peaks, and you may have a soggy mess instead of crispy cookies.
Note #2: Various recipes call for from 1/4 cup to 3/4 cup of sugar. The lower amount is only with recipes that have the nuts omitted. Most call for 2/3 cup of sugar. Adjust your sweet tooth accordingly.
Note #3: Tip: turn on the oven light to remind you they're in the oven; otherwise your first clue may be a trail of ants. Also the light will help keep the oven dry inside. An economical way to make them is to mix up a batch just as you finish baking in the evening. Stick the cookies in the already hot oven, turn it off and forget them. Someone will probably remind you in the morning!