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Double Chocolate Meringue Cookies Recipe

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4 from 3 reviews

These Double Chocolate Meringue Cookies deliver a perfect balance of crispy and gooey textures with intense chocolate flavor. Made with high-quality semi-sweet and milk chocolate chips folded into fluffy whipped egg whites, they bake quickly to create light, melt-in-your-mouth treats ideal for any chocolate lover.

Ingredients

Chocolate Ingredients

  • 6 oz semi-sweet chocolate (best quality such as Ghirardelli), broken into small pieces
  • ½ cup milk chocolate chips (best quality such as Ghirardelli)

Meringue Ingredients

  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup sugar

Instructions

  1. Preheat and Prepare Baking Sheets: Set two oven racks in the middle positions and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt Semi-Sweet Chocolate: Place the semi-sweet chocolate pieces in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is about 75% melted. Then stir continuously until completely smooth to avoid scorching, and set aside to cool slightly.
  3. Whip Egg Whites: In a large bowl, beat the egg whites with cream of tartar, vanilla extract, and salt until soft peaks form—peaks that just hold but then gently fall back. Gradually add the sugar while continuing to beat until stiff peaks form that stand straight up when the beaters are lifted.
  4. Fold Chocolate into Meringue: Pour the warm melted semi-sweet chocolate and milk chocolate chips into the whipped egg whites. Gently fold with a spatula until the mixture is uniform and streak-free, being careful not to overmix, which could deflate the meringue.
  5. Shape and Bake Cookies: Using a spoon, drop heaping tablespoons of batter about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the cookies are dry on the surface but still gooey inside when pressed gently.
  6. Cool and Store: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Enjoy the cookies the same day for the best texture, or store in an airtight container without stacking to prevent crumbling.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • Use high-quality chocolate for the best flavor and smooth melting.
  • Do not overmix the chocolate into the meringue to maintain the light texture.
  • Bake until just dry on the outside but gooey inside for the perfect chewy texture.
  • Store cookies carefully to avoid breaking, as they are delicate and crumbly.

Find it online: https://bitezly.com/double-chocolate-meringue-cookies-recipe/