Chocolate Meringue Cookies

Rich, velvety chocolate and crispy meringue come together in perfect harmony in these decadent cookies.

With a delicate balance of textures and flavors, these treats are sure to satisfy any sweet tooth.

Perfect for a special treat or gift, these chocolate meringue cookies are an indulgent delight that’s sure to impress.

Ready Time

2 hrs

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
6 large egg whites, at room temperature
1 cup granulated sugar

Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth. Allow the chocolate to cool slightly.

In a separate bowl, beat the egg whites and granulated sugar until stiff peaks form.

Gently fold the egg whites into the cooled chocolate until well combined. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.

Bake for 20-25 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Yield: 6 cookies

Notes

Room temperature ingredients are essential for this recipe, so make sure to take out the butter, eggs, and egg whites at least 30 minutes before starting.

Using high-quality chocolate chips will give the best flavor, so don’t skimp on this ingredient.

To avoid overmixing, stop mixing as soon as the flour mixture is just combined with the wet ingredients.

Make sure to stir the chocolate well between microwave increments to avoid burning.

For stiff peaks, beat the egg whites until they become thick and glossy.

To achieve meringue-like cookies, don’t overbake – they should still be slightly soft in the center when removed from the oven.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.