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.
For 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, or Chocolate Cherry Shortbread Cookies! Enjoy!
This recipe was originally published here on January 2017 and has been updated with new photos.
Beacon Hill Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
My middle sister is a fabulous Baker. I am now, sadly, gluten free. She brought these cookies to a family event. These cookies have renewed my will to live. They are so scrummy (scrumptious and yummy), I am going to try and make them myself. Wish me (and my neighbours) luck. Bless you, and your recipes.
All thanks go to my mom. So glad you enjoyed these Kathryn! 🙂
Hi Kevin. LIke you, I have a hand written version of my moms from the ’60’s. She would add shredded coconut(she always loved to tweak a standard recipe..)
I always called these the best “ugly cookies” on account of the blobby shapes. But put a plate of them down and they are gone in a flash! haha.
Agreed David, hands down I can eat the entire plate of these! 🙂
These are beautiful!! Thank you, I copied the recipe, these I have to make!!!
Thank YOU for reminding me of these Lisa, it’s been a while. Might need to make them happen tonight myself! 😉
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.