Chocolate Chip Meringue Cookies

Tested & Perfected Recipes
Chocolate Chip Meringue Cookies

These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.

Chocolate Chip Meringue Cookies

These light as a cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior. They’re gluten-free and somewhat guilt-free. Yes, I know – sugar and chocolate – but as far as cookies go, they’re pretty innocent. The recipe comes from one of my mom’s best friends, Kathy Hattendorf, who is like an aunt to me. Thank you, aunt Kathy!

How To Make Chocolate Chip Meringue Cookies

ingredients for chocolate chip meringue cookies

Begin by combining the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat until frothy, soft peaks form.

beating the egg whites until foamy

Add the sugar very gradually, beating all the while. It should take about 2 minutes to add it all. Then continue beating for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency.

beating the meringue to stiff and glossy peaks

Add the vanilla and mix well.

beating in the vanilla

Set aside 3 tablespoons of chocolate chips and add the rest to the meringue. Fold with a rubber spatula to combine.

folding in the chocolate chips

Drop heaping mounds of the meringue onto lined baking sheets and dot with the reserved chocolate chips.

meringue mounds on baking sheet ready to bake

Bake in a 250°F oven for 30 minutes, then turn the oven off and allow the meringues to cool in the oven for 30 minutes more.

baked chocolate chip meringue cookies cooling on baking sheetLet the cookies continue cooling on the baking sheet on the countertop until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored an airtight container for several days. Be careful when stacking the cookies; they are fragile.

Note: This recipe was updated in 2019 with new photos and baking instructions. To reference the original recipe, click here.

Chocolate Chip Meringue Cookies

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Chocolate Chip Meringue Cookies

These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.

Servings: 18 to 20 cookies
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes, plus about 1-1/2 hours to cool

Ingredients

  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Set two racks in the center of the oven and preheat the oven to 250°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on medium-high speed (or high speed if using a hand mixer) until the egg whites are frothy, white, and hold a soft peak when the whisk is lifted out of the bowl, about 45 seconds. Continue to beat on medium-high speed, adding the sugar very gradually, taking about 2 minutes to add it all. Beat for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency. Beat in the vanilla extract. Set 3 tablespoons of the chocolate chips aside. Add the remaining chocolate chips to the meringue and fold with a rubber spatula to combine.
  3. Use two soup spoons to drop 1.5-in mounds of meringue onto the prepared baking sheets about 2 inches apart. Dot the meringues with the reserved chocolate chips, pressing them into the meringue just slightly. Place the meringues in the oven and bake for 30 minutes. Turn the oven off and let the meringues cool in the oven for 30 minutes more. Let the meringues finish cooling on the baking sheets on the countertop for about 1 hour, or until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container for several days. Take care when stacking the cookies; they are fragile.
  4. Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.

Nutrition Information

Powered by Edamam

  • Per serving (20 servings)
  • Serving size: 1 cookie
  • Calories: 63
  • Fat: 2 g
  • Saturated fat: 1 g
  • Carbohydrates: 12 g
  • Sugar: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 24 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Love this recipe!! I used chocolate chunks and made the cookies a little larger. Delicious!!

    • — Nancy Silverman on January 3, 2021
    • Reply
  • I do not like chocolate, could I use flaked coconut instead? I had some with coconut last year and they were delicious. They were chewy on the inside, are these similar in texture?

    Thank you.

    • — MAbe on December 20, 2020
    • Reply
    • Hi Mabe, I haven’t tried it, but I think it should work. And yes, these are a bit chew on the inside. Please LMK how they turn out!

      • — Jenn on December 21, 2020
      • Reply
  • Hi Jen, it’s a little bit confusing to me. Is it supposed to be chewy when it first comes out of the oven? Even after 30 minutes? Why is it not crunchy as it should be? It is really like a marshmallows😅😅😅

    • — Dwi arif on June 19, 2020
    • Reply
    • Hi Dwi, The outside of the cookies should be crisp but the insides are supposed to have that marshmallowy soft texture (so it sounds like you didn’t do anything wrong). 🙂

      • — Jenn on June 19, 2020
      • Reply
  • Loved it and did my own twist. I did white choc chips instead. I’m only eleven and am soo bored. This really helped me entertain myself.

    • — Lily on June 17, 2020
    • Reply
    • Glad you liked them!

      • — Jenn on June 17, 2020
      • Reply
  • Is there a substitute for cream of tartar? I can’t wait to make these, but I cannot get to the store!

    • — Kathy Koch on May 29, 2020
    • Reply
    • Hi Kathy, I believe you can substitute it with an equal amount of white vinegar or lemon juice. Enjoy!

      • — Jenn on June 1, 2020
      • Reply

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