This recipe is one from mom’s collection and passed on to me. Who knew she made gluten free back in the 60’s! A wonderful meringue gets mixed with melted chocolate and chopped walnuts are added for a delicate, rich cookie. These are my mom’s Beacon Hill Cookies!
My mom’s family originally came from Massachusetts, and by the name of these incredibly good cookies, I am assuming that is their origin.
Beacon Hill is a historic neighborhood of Boston, Massachusetts that along with neighboring Back Bay is home to about 26,000 people. It is a neighborhood of Federal-style row houses and is known for its narrow, gas-lit streets and brick sidewalks. Today, Beacon Hill is regarded as one of the most desirable and expensive neighborhoods in Boston.
MY LATEST VIDEOSFor these beauties, into a mixer go the egg whites and salt that get whipped and then sugar is slowly added to create a meringue. To assist in the meringue holding it’s shape a little vinegar is added and vanilla for flavor. Melted chocolate, I like to use a rich, dark chocolate and chopped walnuts, are gently folded in then the dough goes on a baking sheet and magic happens in the oven.
Whatever the namesake, these are a delicate meringue like cookie with a great chewy base.
These are simply put, melt-in-your-mouth amazing. It’s almost as if when it hits your mouth it melts. A beautiful, rich chocolate flavored, meringue-like cookie, but with a little heft from the chopped walnuts. Just amazing.
If these cookies don’t hit the spot try my Bacon Fat Gingersnap Cookies, Chocolate Cherry Shortbread Cookies, or my Brown Sugar Crinkle Cookies with Cinnamon Walnut Nougat and Almond Roca Chocolate Thumbprint Cookies! Enjoy!
This recipe was originally published here on January 2017 and has been updated with new photos.
- 2 cups chocolate chips
- 4 egg whites (save yolks for other use)
- 1 cup sugar
- 1/2 tsp of kosher salt
- 1 tsp vanilla
- 1 tsp cider vinegar (See Note 3)
- 1 1/2 cups walnuts chopped fine
- Preheat the oven to 350˚F.
Melt chocolate in microwave with power setting set at 5 and 30 second blasts. Stir and heat again until smooth. (See Note 1)
- Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form. (See Note 2)
- Beat in the vanilla and vinegar (See Note 3)
- Fold in the chocolate and walnuts.
- On a greased cookie sheet drop by tablespoon full and bake for 10 minutes. Let cool completely. Makes 3 dozen.
1. Feel free to melt chocolate in a double boiler, or a metal bowl over boiling water. 2. For peaks - turn beater off and pull straight up, if this forms a peak you are good. 3. You may substitute Cream of tartar for the vinegar though add it with sugar. This helps stabilize the egg white to hold their whipped shape.
Hi Kevin – my grand mother made these for us every time we visited. I adore them, and have her recipe (identical to yours.) Hers were just like yours, with a flat glazed top. However, when I make them, they get a little round meringue puff on the top and the chewy layer on the bottom with a big air pocket, which means they shatter when bitten into. Any hints on how to “unmeringue” them?
Thanks – at least I was able to make sure I didn’t write the recipe down wrong.
I must say that that also happens to me sometimes as well Gail. Maybe it depends on the size of the dough ball? Not quite sure.
Your site is so fantastic. I’m going to come back here again.
Thanks Dean!
So now the wealthy even get their own cookies named after their exclusive neighborhoods? I’m going to invent a “south side of Chicago” cookie, and I’m not going to share it with anyone who lives in a “desirable” neighborhood. (Kudos to your mom, though. This sounds like a killer cookie.)
Hasn’t that always been the way? Ha! I would gladly come up with a South Side Chicago cookie for you if you like. Mom had the killer recipes, it’s what I asked for when she passed away from my dad when asked – all her cookbooks and notes for recipes. Great stash of memories and ideas. 🙂
OMG. I don’t follow a GF diet but one look at these chocolatey morsels and I’m tempted to say that I’m all in! Family recipes are clearly the best and these are just one more example, I love the legacy your mom has left behind. Great job as always, Kevin!
Me neither (obviously!) but these are a steadfast, tried and deliciously true recipe. Thanks Dan!
Hey Kevin! These sound SO good! I use pecans a lot, but if I’m making chocolate cookies I always use walnuts. And, no figs involved 🙂
Gotta love one of mom’s recipes! Thanks Dorothy!
This style of cookie is totally new to me and looks AHHMAZING!! Will be trying this recipe shortly…
These are killer indeed. A must try! Let me know your thoughts on them.
Fantastic cookies, Kevin! I could easily imagine their texture – slightly chewy in inside while being a little crispy outside…and melting, melting! And there are plenty of options to go with. Personally, I clearly see these cookies made with hazelnuts and perhaps a little of peppermint extract. I wish I could have some (8-16) cookies right now:)
Thanks Ben! I’m liking your hazelnut peppermint idea… a lot. 🙂
What a fun cookie idea! I’ve never made a cookie that starts with a meringue, but I can only imagine how light and airy these cookies would be. They look delicious, Kevin! And I always love a good bit of trivia about recipes. 🙂 Thanks for sharing your mom’s recipe!
Light yes, but the insides are a delicious gooey chocolate walnut. Thanks Dave!
I love that this recipe was handed down from your Mom Kevin. Those are always the best recipes! These look so chocolatey and delicious. Meringues have always been one of my favorites. Can’t wait to try these!
I really do believe food is one universal thing that always brings people together and is a fantastic trigger for memories. These are a perfect example, plus it doesn’t hurt these are outrageously good. Thanks Mary Ann 😉
Beacon Hill is one of Boston’s most beautiful neighborhoods (and, as you said, maybe it’s most expensive). I love walking around and just marveling at the buildings.
These cookies are so getting made! The addition of vinegar is brilliant… never thought to do that, but it’s an excellent suggestion. I’m going to have to give it a try!
I need to one day go back there and visit Brian! Thanks and I hope you guys are warm and enjoying your weekend. 🙂
Recipes that are passed on from family are just the best!! These are Pinned and added to my ‘make soon’ list. They are simple to make, but look unbelievably good, Kevin! Love the addition of walnuts and I happen to have a huge Costco sized bag in my pantry 🙂 P.S. You’re on a first name basis in our home. We were wondering what to have the other weekend and hubby said ‘how about wings with Kevin’s sauce’ (that’s the sauce from your edamame recipe). And tonight we are making your meatball and sauce recipe from what you recently posted… Read more »
Thanks Dawn! First name basis, how cool is that? Hope you guys had a wonderful dinner and evening. I need to make some homemade pasta soon, it’s always fun. Cheers Dawn and hello to the hubs! 🙂
Will do 😉 And we did have a lovely weekend! We made your meatball and sauce recipes and it was freaking fantastic!!! So good that we are definitely making again. Loved it!
Ahh that makes me smile. Can you feel my appreciation through the screen. Many thanks and have a great Monday!
It’a amazing how food brings people together!
It’s always feels great when one try mom’s recipes 🙂 the cookies look fantastic! pinned!
Exactly. It’s another way to keep her memory alive. They are so good Farida! 🙂
Cool recipe – excited to try these!
You won’t be disappointed Kevin, really. These a killer! 😉
I love this cookie, it’s crispy, chewy, chocolatey and delicious all in one cookie.
Thanks Joanne, I agree! For something so good and gluten free, it’s delicious!
Love the story about your mom’s hometown and these cookies are going to appear in my kitchen toot-sweet! 😉 Fabulous new photos. I need help still in this area and you are my inspiration. P.S. I want that pink mat because Ryan and I are going to give Macarons a try soon. Have a great weekend.
Thanks Sally. All I can say on the photo aspect is practice, practice, practice. I continue to evolve and still have so much more to hone. Enjoy cooking with Ryan, cheers!
Yummy! these look so good!! again and again!
I’ll share with you Gaila! 🙂
We used to live in Back Bay in Boston so I’m loving these cookies! And they are grain free!
Thanks Karen. Plus so easy to make! I love these and am so happy to have made a new batch for the memory and the tasty goodness. 😉
What beautiful cookies! I love a recipe with a history and these are so interesting. And those gorgeous crackly tops are telling me I need to make these! Hope you have a wonderful weekend ahead!
Thanks so much, they are near and dear. Plus, beyond delicious! 🙂