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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!
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Chocolate Chewy Meringue Cookies
Ingredients
- 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
Instructions
- 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.
- Leave the cookies on the paper-lined sheet pans until they are cool, then remove with a metal spatula to a storage container. Store in an airtight container at room temperature for up to 1 week. Makes about 4 dozen cookies.
Notes
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Turned out great. Next time I might chill the batter before baking in hopes of getting a thicker cookie.
Hi Nicole, Thanks for the great review! So glad to hear these turned out well for you - Enjoy!
Not sure what you mean by
“ Cool briefly, then carefully remove from parchment paper with a spatula.
Leave the cookies on the paper lined sheet pans until they are cool,”
They seem to contradict one another. Can you please clarify?
Hi Joe, I have clarified that, thanks!
Would it be possible to beat the egg whites prior to adding them and then folding them into the mix?
Hi James, you could do that!
Hello, I made these cookies a few times now. They were all delicious. Unfortunately, they always flatten out too much and doesn't look thick like yours. I have tried chilling the dough but that didn't make any difference. Any suggestion would be much appreciated. I am really loving your blog. Thank you.
Cindy
Hi Cindy, it could be that your egg whites are quite large. You could try using a little less of the egg white and see if that helps.
One of my favourite biscuits, found some left over sour dried cherries and dark chocolate in the cupboard which need to be used, will try this combination for a change, the addition of peanut butter sounds great with milk chocolate. Infreeze the finished biscuits and eat them whilst still frozen, chewy and crispy YUM
Thanks for sharing your results, Linda!
I used to work at Whole Foods and loved these. Try with a bit of peanut butter folded through, I like chunky for extra texture 😉
Yum! That sounds wonderful!
These are delicious and super easy. Thank you!
Yay! So happy you enjoyed them, Sarah!
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.
Thanks, Carol! I so happy you enjoyed them 💕💕 I know your neighbors love you!
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.
Thanks, KD, for leaving your review. Everyone has different taste.
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!!! 🙂
Thanks so much, Dinah, for sharing your review an tips!
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?
Thanks, Delia! Chopped toasted hazelnuts would be wonderful!
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!
Thanks so much for sharing your results, LT! So happy you enjoyed them and I love your idea about using the mini muffin cups!
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.
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.
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.
just to be certain I understand- the chocolate chips are not melted, and the egg whites are not beaten?
That's right Karlen. Enjoy!
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?
Hmm, it's hard to say Diane, somethings meringues are effected by humidity.
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 😂😂😂
Haha! Thanks, Daisy!
Can u reduce the sugar amount ?
Hi Mai, I haven't tried that so I can't guarantee the results.
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!
That's awesome Kate, so happy these were a success for you. I totally know what you mean by being addictive!
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
Hi Traci,
I would just add the extra nuts and keep the chips the same. Enjoy!
Would these cookies freeze well?
They should Kerri, although I haven't tried with these cookies.
What is the consistency of the batter after mixing in all the ingredients?
It's pretty thin.
What size eggs? Sifted before measuring powdered sugar and cocoa? Or just scooped out of the bag and then leveled?
Large eggs, out of the bag for the cocoa and powdered sugar.
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.
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
Hi April,
No, they don't! Enjoy!
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!
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.
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!
I am so glad Cindy!
Epic fail. Still trying to make a success with the remaining batter.
Hi Debbie, sorry, not sure what could have gone wrong.
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 you do not have to whip the egg whites?
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. I've had so many comments from people who have made them and loved them. As 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 am making these again,,, the VERY BEST COOKIE, now no one wants anything else.. A classic to keep.
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
I finally made these last night! They were a huge hit!!!
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. 🙂
Thank you..through Cathy and Ann I found your recipe..I made them and they were a hit.
I'm printing this recipe off, too! My family will be ever grateful to you 🙂
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!
I was hoping for a shot of the insides. Now I for sure have to make them to see it myself! mmm, sounds so good!
wow...do those cookies look and sound perfect!
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.
Chris...I just love home made meringues but I've never tried a chocolate version. These DO look insanely good!!! : )
These look so beautiful! Flourless cookies are always good to have in your repertoire because everyone knows at least one gluten free person.
My husband would LOVE these, I keep promising to make him cookies and never get around to it.
I always hated the dry brittle meringue... love the chewy kind and your look great!
Gorgeous cookies is all I can say...just gorgeous 🙂
Oh no Chris now I'm going to have to make these because I only have one snikerdoodle left. Why do you do this to me?! (that's my excuse!)
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!
Oh they look amazing - I've just bookmarked this for my next treat - many thanks on behalf of my girls!!
Mary x
The crackly, chewy texture is calling my name! These look fabulous!
These remind me of the whopper cookies at Foster's in Durham. YUM!
I am sure that I would be addicted to these scrumptious cookies,if I had even "one bite"!Hugs,my dear Chris!
Yum, these look super delicious! I will definitely be making these next time I need a decadent gf treat!
So simple! I must try these.
First off, very pretty food styling Chris. Love the contrast between the blues and the dark chocolaty browns... gorgeous! And, it's a darn good thing I don't live beside you... I'm not sure I would ever be able to stop eating your delectables! ;-).
First off, very pretty food styling Chris. Love the contrast between the blues and the dark chocolaty browns... gorgeous! And, it's a darn good thing I don't live beside you... I'm not sure I would ever be able to stop eating your delectables! ;-).
This is so cool...because I BUY these at Whole Foods!! Who knew they could be so easy!!!
Oh wow my mouth is watering.... Diane
Oh my goodness these look good. sandie
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!
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!
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. 🙂
They were so delicious! Both my husband and I loved them!! Thanks!
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.
I had cookies like these once and I loved it! the looks awesome!
Big thanks to your sister for sharing this one. The coffee bits would send me over the edge.
Hi again! Now I have these cookies in the oven and I can't wait to taste them. Thanks for the recipe 🙂
Oh my! I believe I have to make these right now!! Beautiful cookies.
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.
What a beautiful photo! The richness of those cookies just jumps off the page and makes me want to go bake these immediately! They really look like they would be quite chewy.
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!!!