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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!
- Ingredients:
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon sea salt
- 2 ½ cups chocolate chips
- 4 egg whites
- 1 tablespoon vanilla extract
- optional delicious ingredients:
- dried cranberries or dried cherries
-
Heat oven to 350˚F. Line 2 large baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
-
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.)
-
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.
-
Leave the cookies on the paper lined sheet pans until they are cool, then remove to a storage container.
Store in an airtight container at room temperature for up to 1 week. Makes about 4 dozen cookies.
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!~
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
Sarah Mraz says
These are delicious and super easy. Thank you!
Chris Scheuer says
Yay! So happy you enjoyed them, Sarah!
Carol Manning says
We found these to be delicious! Definitely rich as each cookie has about 8-10 chocolate chips! They were chewed on the outside and chocolate gooey on the inside. Perfect!
I started out dipping the batter out with a Tablespoon and after the first batch moved to just a heaping teaspoon. They do expand out.
Neighbors loved them! I'm freezing some for later.
Chris Scheuer says
Thanks, Carol! I so happy you enjoyed them 💕💕 I know your neighbors love you!
KD says
Just finished making these. Unfortunately, I find them inedible. They are tooth achingly sweet, and chocolate forward to the point of being chocolate pushy, and that was with less chocolate chips than called for. I'm going to try eating them like Pavlova, with unsweetened whipped cream and fresh fruit. Hopefully that will cut the sweetness.
Chris Scheuer says
Thanks, KD, for leaving your review. Everyone has different taste.
Dinah says
I made these tonight because I had left over egg whites from making almond shortbread cookies! They were good but VERY chocolate-forward! Super rich- I wish I had ice cream on hand!
I will say that my biggest tip would be to let the batter sit for at least 10 minutes, I live in a small cottage and I only have a small counter top convection oven, so my baking sheets are small and I can only bake 6 cookies at a time, therefore the batter was sitting, and each batch was better than the previous! Significantly improved on my last batch, super puffy cookies! So my thinking is- let that batter sit!
Happy baking!!! 🙂
Chris Scheuer says
Thanks so much, Dinah, for sharing your review an tips!
Delia Bottoms says
Allowing the batter to sit is what is suggested when making French Macarons, which include egg whites in the mix. It allows the tops of the cookies to develop a skin, which creates a nicer crisp topping. Not sure what the science is behind it, but I do know it provides yummy results!
Thank you for the tip. I am looking forward to making these!
Delia Bottoms
PS: Hey, I wonder how these cookies would taste with chopped toasted hazelnuts?
Chris Scheuer says
Thanks, Delia! Chopped toasted hazelnuts would be wonderful!
LT says
I was definitely skeptical, as others have said, about the lack of egg whipping, especially when I saw how loose the batter was. My cookies came out very flat, yet VERY delicious. There was a lot of batter after two batches so I dumped the rest into mini silicone muffin cups and OMG did they come out good. Little morsels of heaven. I’m thrilled with the versatility of the recipe and will ABSOLUTELY make these again. Adding pecans also was a very good thing!
Chris Scheuer says
Thanks so much for sharing your results, LT! So happy you enjoyed them and I love your idea about using the mini muffin cups!
Lynda says
I made two half batches of these biscuits, insanely good. It is very hot and humid here in Spain, decided to store them in them in the freezer and eat them when just slightly thawed - works for me, crisper and just slightly chewy - delicious. Trying to source dried cherries for next time. Brilliant recipe, thank you.
Wendy Watson says
I made these cookies today but they didn't turn out. They flattened to paper thin as soon as I spooned them on to the cookie sheet and flattened even more in the oven. I followed the recipe but clearly missed something. Any ideas? I'd love to make them correctly. I took a pic but can't see any way to attach it.
Chris Scheuer says
Hmmm, it's really hard to say to say Wendy without having been with you in the kitchen. These cookies do spread but should also puff up. Did you use more than a rounded teaspoon? That can cause them to spread too much.
Karlen Schminke says
just to be certain I understand- the chocolate chips are not melted, and the egg whites are not beaten?
Chris Scheuer says
That's right Karlen. Enjoy!
Diane says
The 1st time I made these they were amazing. The next time they turned out thin, not fluffy like the 1st time. I followed the directions to a t. What could I be doing wrong?
Chris Scheuer says
Hmm, it's hard to say Diane, somethings meringues are effected by humidity.
Daisy says
Daaaang... these cookies is insanely good and dangerously addicting!! Thankyou so much for the recipe, super easy too!! I lovee loveee this whole foods cookies, but yeah they are pricey and i don't see them at my whole foods any more.
I will have to try to modified the sugar with something else
next time or only made it on special occasion only, otherwise i will have to say hello to diabetes real soon 😂😂😂
Chris Scheuer says
Haha! Thanks, Daisy!
Mal says
Can u reduce the sugar amount ?
Chris Scheuer says
Hi Mai, I haven't tried that so I can't guarantee the results.
Kate says
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!
Chris Scheuer says
That's awesome Kate, so happy these were a success for you. I totally know what you mean by being addictive!
Loretta says
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.
Chris Scheuer says
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 🙂
Traci says
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
Chris Scheuer says
Hi Traci,
I would just add the extra nuts and keep the chips the same. Enjoy!
Kerri says
Would these cookies freeze well?
Chris Scheuer says
They should Kerri, although I haven't tried with these cookies.
Sasha says
What is the consistency of the batter after mixing in all the ingredients?
Chris Scheuer says
It's pretty thin.
Sasha says
What size eggs? Sifted before measuring powdered sugar and cocoa? Or just scooped out of the bag and then leveled?
Chris Scheuer says
Large eggs, out of the bag for the cocoa and powdered sugar.
kaostheory says
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.
April Anderson says
I'm going to make these..in love with this type of cookie Collin Street bakery makes them and searching for a comparable recipe..so question..DO THE MERINGUES NEED TO BE ROOM TEMP? THANKS
Chris Scheuer says
Hi April,
No, they don't! Enjoy!
Cheryl says
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!
Chris Scheuer says
Hi Cheryl, I know the instructions sounded sort of strange to me at first too but that's exactly how you do it. And it works! Hope you enjoy them.
Cindy says
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 Scheuer says
I am so glad Cindy!
Debbie says
Epic fail. Still trying to make a success with the remaining batter.
Chris Scheuer says
Hi Debbie, sorry, not sure what could have gone wrong.
Robin says
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.
Paul Paris says
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
Traci says
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. 😀
Maha says
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!
Donna Manke says
so you do not have to whip the egg whites?