Chocolate Chewy Meringue Cookies

Oh my goodness! Just wait ……………..
………………until you take one bite of these incredibly delicious Chocolate Chewy Meringue Cookies; super simple, crackly and crispy on the outside, chewy, fudgy, melt-in-your-mouth on the inside and light-as-a-feather cookies. Just one bite, and I have a feeling you’ll be smitten just like I am!

 

My sweet sister and chef extraordinaire, Annie, sent me this recipe a few months ago. The cookies sounded good but …………… come on, a cookie with no flour and no butter? Could it really be that good? Well, doubting Thomas (herself) is here to tell you, they’re not just good ………….. they’re insanely good! Try them, today – they won’t take long to throw together, they’ll dirty only one bowl, they  have a short ingredient list and, ……… well, let’s just say that if you’re a chocolate lover, these very well may become one of your most beloved recipes!

Annie says “These are by no means a “health” food (yet they have no white flour) and even though we are eating leaner these days, we do need a treat every now and then. They sell these at Whole Foods, but they are so expensive….. SO…… I made them! I use half DARK Hershey cocoa powder and half regular Hershey’s.”

Chocolate Chewy Meringue Cookies

Ingredients:
3 cups powdered sugar
½ cup plus 3 tablespoons unsweetened cocoa powder
¼ teaspoon sea salt
2 ½ cups chocolate chips ( I like to use a bit more)
4 egg whites
1 tablespoon vanilla extract
optional delicious ingredients; dried cranberries or dried cherries

Directions:
1. Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350˚F. Line 2 large baking sheets with parchment paper.

2. Mix sugar, cocoa, and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)

3. Drop batter by teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula*. Cookies may be soft and fragile, so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week. Makes about 4 dozen cookies.

Notes:
~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread – a lot!
~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool, there was no problem removing them.
~ I tried them with 2 cups of chocolate chips and a cup of roughly chopped dried cherries – fabulous!
~ I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!! 🙂
Adapted from Year Twenty Seven
 


76 thoughts on “Chocolate Chewy Meringue Cookies”

  • I’ve just made a half batch of these. My goodness they are gooooood. They’re a little gift for the SO and I’ve had to fight with myself to not eat the lot! I made a half batch with just 2 eggs, and used 2/3 cup milk choc chips, and 1/3 cup each of white and dark choc. Quadruple chocolate meringue cookies – heaven!!! Thanks for such a delicious recipe. I’ll definitely be making these again, I fancy trying raspberries and white chocolate, yum!

  • Thank you for a great recipe. I made this today and had my doubts, but those went out the window after the first bite. Unbelievable goodness even as a flat cookie. The last batch was picture perfect. I boosted the chocolate flavor with organic chocolate extract. Overall it’s like a crispy cookie with candy overtones. The only problem is what flavor to try next? I have a week or less to figure it out, because that is how much time I have in my new cookie bank. Thanks again.

    • Thanks Loretta, now you’ve got me wanting to pull out the recipe and crank up the oven! Have fun with new variations! Thanks for taking the time to leave a comment! So happy you enjoyed them 🙂

  • Chris, Thank you for posting this recipe! It is (was) my favorite thing to eat at Whole Foods and I am disappointed they’ve quit carrying them at most of the stores in my area. I always preferred the ones with the nuts becauseI like the extra texture and flavor. Question: Would I use fewer chocolate chips and add nuts or simply add them in addition to the chocolate chips? Thanks! I’m excited about trying this recipe!!! Traci

  • Just discovered your lovely site and found this, as I had some egg whites to use up and did some searching. I made a 1/2 recipe of these cookies last night and they are really wonderful. I couldn’t believe just the liquid whites would do the trick but they did. I blended them with the dry ingredients before adding the chips and only needed to bake for 9-10 minutes. They are deeply flavored but light and airy, crisp yet chewy, and totally delightful. Many thanks to you and your sister for this!

    P.S. I powder my own sugar on high speed in the blender, which takes less than a minute and avoids the use of anti-clumping additives. Hope that helps someone.

  • These sound wonderful! Could you just clarify something for me? It sounds like you don’t beat the egg whites before adding to the other ingredients? You just pour the clear, liquid egg whites into the other ingredients and mix it around with a fork until it is all moistened? Is that it? Thanks in advance for your response, I am anxious to try these!

  • I followed your directions – using half dark cocoa and half regular – also half milk chocolate chips and half dark chocolate. Absolutely delicious! Dangerously delicious. Thank you!

  • Chris I was so excited to see this chocolate cookie recipe. I was even more excited to see that someone posted that they tasted this cookie at Whole Foods. I begged them for the recipe. I even spoke to the chef and he so gave me the ingredients but now I have the true recipe and cannot wait to make them. Thank you so much.

  • The Whole Foods in our area has stopped carrying these wonderful cookies — seems to me there are some nuts in the ones i buy at another location

    • Paul, I’m bitterly disappointed most of the Whole Foods I’ve been to have quit carrying them. And yes, they usually have nuts in them (walnuts) which is my favorite part of it, actually. I think it makes them extra delicious. 😀

  • Thank heavens for the internet! I’ve been dying to drive up to my nearest whole foods for one of these, but I figured someone might have the recipe online. One google search later and hello perfection! Thanks for sharing, now I can make ten times as many of these at home in my pjs as compared to the gas I’d have to spend driving up to WF and that’s not including the expensive cookie itself! I’m definitely going to top it with walnuts like they do, and man am I going to gain weight happily!

  • So I’ve finally gotten around to making these little pieces of heaven. I was hoping these would taste like those at a local bakery in TN, but they were a little different. Everyone still loved them nonetheless. I can’t wait to try them with toffee & pecans next time.

  • HI, Bethany, I’m so sorry that these haven’t turned out for you. I haven’t made them for awhile as I’m always onto something new but they always seemed to turn out. I’m honestly not sure what it could be except perhaps the size of the eggs. I made these when I was in England and the eggs aren’t very big over there ……….ut I’ve had so many comments from people who have made them and loved them. LIke I said, I’m not sure what the problem could be and am so sorry you had a problem with them.

  • I should have made a point to say that they are still delicious! Just thin…
    I was using large eggs so that could very well be it. I’ll try with 3 instead of 4 and see if that helps.
    Thank you so much!

  • Hello,
    I’ve tried this recipe twice, and each time they have spread a lot and turned out paper thin. Do you know of anything that I can do to make them thicker/more plump? Thanks!

  • I made these and gave them to a friend and she said throw away all your other cookie recipes. They are realllly good! I put some dried cherries in and will try nuts next time..they keep very well if they last. Thanks so much

  • So sorry you had a bad experience here. I actually tried it both ways and didn’t find too much difference. My sister does it the way it’s written above. I wonder if it could have something to do with the size of the eggs…….. I’m not sure but sorry your’s didn’t turn out 🙁 sad!

  • @Pauble
    I just made these and with the experience I just had, I will go with the mixing for 2 minutes, but before I add the choco chips. Because other wise they will turn out runny and not like cookie dough at all! Mine was so runny they dripped all the way to the cookie sheet. I will do mine differently next time. 🙂

  • These cookies were recommended to me by Anneli from the Delicieux blog. I’m so glad Anneli shared these with me because they look amazing! I’m featuring them in this week’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and it’s so much fun following your creations…

  • I love chocolate meringue cookies and have made some as well that disappeared so quickly I couldn’t believe it. I’ve never tried the ones they have at whole foods but love everything they have there. I will seek them out to try or better yet just try your recipe. They look fantastic!

  • This recipe is printed and on my kitchen counter just waiting to be prepared. Thanks for sharing this one, Chris. The cookies look so good and the recipe couldn’t be easier to put together.

  • Oh they look amazing – I’ve just bookmarked this for my next treat – many thanks on behalf of my girls!!
    Mary x

  • i always love how you photograph your bakes, they look really beautiful. I can see the choc chips there, this is mouthwatering! Thanks for sharing your notes and tips!

  • Oooh, I love these cookies! Actually I haven’t tried these specific cookies, but I have a very similar recipe that has toasted nuts in place of the chocolate chips and they are incredible. I can only imagine how decadent they are with chocolate chips – yum!

  • What a treasure. These really sound delicious. I will be trying these really soon. I hope you have a great day. Blessings…Mary

  • Beth, I think they would keep just fine for a few days, I made some yesterday, oh let me try a bite …………………………………. yes they are still just fine!
    Pauble – I’m passing the recipe on the way my sister gave it to me but I actually tried it both ways and I think the results were a little better without the mixer!

  • Beth, I think they would keep just fine for a few days, I made some yesterday, oh let me try a bite …………………………………. yes they are still just fine!
    Pauble – I’m passing the recipe on the way my sister gave it to me but I actually tried it both ways and I think the results were a little better without the mixer!

  • I love a chewy cookie and chocolate goes without saying! They look absolutely fantastic!

  • I just love these cookies Chris! These days are really humid here in Toronto but when the weather comes to the right temperature I will make them. Cant wait!
    Have a wonderful weekend my friend!

  • These are beautiful. Your recipe says to mix until moistened….the linked recipe said to beat 2 minutes. Can you shed some light on this? Thanks.

  • Yes, thank your sister on my behalf as well. Now that summer is here, I’m going to spend most of my days trying to feed the nuclear reactor that is my daughter. She burns it off as quickly as I get it in. These are perfect for her! I love a good chewy cookie. Imagine adding peanut butter chips instead of the chocolate. 🙂

  • I have to laugh, I was expecting a fancy salad from you today since you went to the market, but instead I see a glorious, beautiful cookie that I would LOVE!!! I need to get some powdered sugar and make these bad boys. Some how I see them going with a big cup of coffee!!! Have a wonderful weekend Chris!!!

  • These sound delicious! I wonder if they keep well, as meringues do, in a cookie tin? They may not last long enough to store, but I would love to make them for a group I’m having soon and would need to make them a day ahead. Thank you!

  • These sound amazing! How long do they keep? When I make meringue cookies, they keep well in a cookie tin. I wonder if these would also keep or if they’re at their best right out of the oven.

Leave a Reply

Your email address will not be published. Required fields are marked *


1,62K Shares
Pin
Share
Tweet
Stumble
Yum