Double Chocolate Meringue Cookies

Tested & Perfected Recipes
Double Chocolate Meringue Cookies

Delicate and crisp on the exterior and super fudgy on the interior, these chocolate meringue cookies melt in your mouth!

Chocolate Meringue Cookies

No flour, no butter and yet these are delicious chocolate cookies — delicate and crisp on the exterior and super fudgy on the interior. The recipe is adapted from Alice Medrich’s wonderful cookie book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan, 2010).

Unlike most chocolate meringue cookie recipes, which call for cocoa powder and melted chocolate, Medrich’s version uses only melted chocolate, which results in intensely chocolate, light-as-a-cloud, melt-in-your-mouth cookies.

How To Make Double Chocolate Meringue Cookies

ingredients for chocolate meringue cookies

It’s important to use a good quality chocolate in these cookies because, with so few ingredients, the flavor of the chocolate really shines through. I like Ghirardelli. (If you are following a gluten-free diet, be sure your chocolate is gluten-free.)

Begin by breaking the chocolate into small pieces into a microwave-safe bowl.

broken chocolate pieces in bowl ready to melt

Gently melt it in the microwave by blasting in 20-second intervals, stirring in between. Pull the chocolate out of the microwave when it’s about 75% melted.

melting chocolate -- about 75% melted

Stir, allowing the residual heat in the bowl to melt the chocolate completely. This method keeps the chocolate from scorching.

smooth melted chocolate in bowl

Set the chocolate aside and separate the egg yolks from the egg whites. My method is to crack the egg in half, and then pour the egg from one broken shell into the other, letting the white fall into the bowl below while keeping the yolk intact in the shells as I pour. Be sure that not even a trace of egg yolk gets into the egg whites; even a tiny bit of fat will prevent them from stiffening. (Additionally, be sure your bowl and beaters are squeaky clean, and avoid plastic bowls which always hold a trace of residue.) Discard the yolks or save for something else.

Combine the egg whites with salt, cream of tartar and vanilla and beat until soft peaks form.

egg whites, cream of tartar and vanilla in a large mixing bowl

Beat until soft peaks form when you lift the beaters out of the mixture.

egg whites beaten to soft peaks

Gradually add the sugar and continue beating until stiff peaks form. As you can see, stiff peaks hold their shape when you lift the beaters out of the bowl.

egg whites beaten to stiff peaks

Add the melted chocolate and chocolate chips.

egg whites with melted chocolate and chocolate chips added

Gently fold together, taking care not to deflate the egg whites.

folding egg whites and chocolate

Fold until the mixture is uniform in color, but no more.

uniform batter ready to scoop

Drop mounds of batter on parchment lined baking sheets.

mounds of batter on baking sheet

Bake for 8-10 minutes, until the tops are crisp but the insides are gooey and soft when you press on them.

baked chocolate meringue cookies

As mentioned above, this recipe is adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan, 2010). My only changes were to add a pinch of salt and swap out the walnuts for milk chocolate chips to make them kid-friendly. For more meringue recipes, check out my Chocolate Chip Meringue Cookies (AKA Forgotten Kisses) and Double Chocolate Pavlova
Chocolate Meringue Cookies

Double Chocolate Meringue Cookies

Delicate and crisp on the exterior and super fudgy on the interior, these chocolate meringue cookies melt in your mouth!

Servings: 18 - 20 cookies
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Ingredients

  • 6 ounces semisweet chocolate (best quality, such as Ghirardelli)
  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1/4 cup sugar
  • 1/2 cup milk chocolate chips (best quality, such as Ghirardelli)

Instructions

  1. Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
  3. In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
  4. Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).

Nutrition Information

Powered by Edamam

  • Per serving (18 - 20 servings)
  • Serving size: 1 cookie
  • Calories: 67
  • Fat: 3 g
  • Saturated fat: 2 g
  • Carbohydrates: 10 g
  • Sugar: 9 g
  • Fiber: 1 g
  • Protein: 1 g
  • Sodium: 21 mg
  • Cholesterol: 1 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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Comments

  • Hi Jen,
    Could you add chopped walnuts/pecans to these?

    • — Jacqui on August 28, 2021
    • Reply
    • Sure Jacqui, I’d add about 1/2 cup along with the chocolate chips. Enjoy!

      • — Jenn on August 30, 2021
      • Reply
    • Question— what will happen if I bake these at a lower temperature, 280 F for example, for a longer period of time? Or If I put them in a preheated oven, turn the oven off, and leave for several hours? Thank you

      • — Nancy on November 29, 2021
      • Reply
      • Hi Nancy, The lower temp will work, but if you shut the preheated oven off, you will likely need to leave them in much longer, about 12 hours. Hope that helps!

        • — Jenn on November 29, 2021
        • Reply
  • To say these are great is an understatement. I make them all year long, but most importantly, they are great at Passover since they don’t contain flour or other ingredient that is not acceptable. My wife and son’s love them as do all of our friends who join us for the First Sedar as well as at other times of the year

    • — Robert Pollock on January 28, 2021
    • Reply
  • Hi Jenn,
    The cookies were crispy on the outside and so fudgy in the middle. The best cookie ever. I only made 20 cookies which must mean my scoops were way too big. I usually measure my cookie dough balls in grams, but I didn’t see that measurement. I baked them for 9 minutes, and while they were cooling in the pan, some of them flattened out. Of course they were still delicious but I wander what I might have done wrong. I looked up the measurements for the chocolate chips and sugar in grams so I don’t think that was my problem. Please advise as to the ‘flat’ cookies. Thank you for the most amazing recipes ever!

    • — Monica Biegel on December 25, 2020
    • Reply
    • Hi Monica, Glad you enjoyed them! Since your cookies were a bit bigger, I wonder if you needed to cook them a bit longer for them to set?

      • — Jenn on December 26, 2020
      • Reply
  • Your recipes are simply THE BEST, PERIOD. THE. BEST.

    • — Nads on September 10, 2020
    • Reply
    • Thank you so much!! 🙂

      • — Jenn on September 11, 2020
      • Reply
  • Needed egg yolks for another recipe, and wanted to make use of the whites. This was a great way to go! I worried that the melted chocolate was going to be too heavy and ‘flatten’ the whisked whites, but it didn’t – and I loved that the whole recipe used only 1/4 cup of sugar. The mixture didn’t look quite as ‘integrated’ as Jenn’s – but the cookies did when they came out of the oven.
    I think my ‘heaping tablespoon’ was a bit generous, so I made just 16 meringues, and they needed extra time in the oven. They baked for 15 minutes, and then I shut off the heat, opened the door a crack, and left them in another ten minutes before taking them out to cool. It was a rainy day here in Portland, Maine, so I knew I was going to have to dry them out a little more than the recipe called for. The end result was everything I hoped for!

    • — Clare on June 11, 2020
    • Reply
  • Hi Jenn, I could only find Ghirardelli semi-sweet chocolate chips, not the baking bar, at the store. I’m wondering if it is OK to substitute, or should I hold off to find the baking bar? My uneducated fear is that the chips might have different fat contents or additives that might affect the delicate consistency of the cookie. Any wisdom you can impart would be appreciated.

    • — Rhonda on May 15, 2020
    • Reply
    • Hi Rhonda, I think you could probably get away with it, but I’d wait to be on the safe side. You might like these instead.

      • — Jenn on May 15, 2020
      • Reply
      • Thanks for your reply. Yes, you are absolutely right. I love “those” as they gave me the confidence to try these chocolate ones. I’m sure my family would like me to make “those” again. Good idea, thanks for the suggestion!!

        • — Rhonda on May 15, 2020
        • Reply
  • I believe I followed the recipe to the dot but I didn’t manage to get that shiny meringue shell on top. Ended up being rough and didn’t rise as much as I had expected. Any pointers on how to achieve that shiny surface?

    • — Joel on May 12, 2020
    • Reply
    • Hi Joel, because of the added chocolate, these cookies are more fudgy and less shiny than your typical meringues. They have a little sheen but not a ton.

      • — Jenn on May 12, 2020
      • Reply
      • Hi Jenn,

        I tried your recipe and baked these cookies for 8-10 minutes. I doubled the recipe and used Ghirardelli dark chocolate chips because that’s what I had. The cookies were set but not crispy on the outside at all. After cooling, the finished product tasted like a combo between fudge and cheesecake. While I didn’t end up with a finished product like yours, these were incredibly delicious.

        • — Paras on May 29, 2021
        • Reply
  • These were easy to make, the instructions were very clear. And they tasted great – intense chocolate flavor and not too sweet.

    • — Gail on April 23, 2020
    • Reply
  • This recipe was fantastic! My sister and I made some for the family and they were SO GOOD. We messed up the meringue a little (overbeat the egg whites) and I think that’s why our cookies were a little flat, but they came out tasting like Ghirardelli brownies!

    These were honestly pretty easy to make, and especially considering our grocery runs are limited right now, the minimal ingredient list was also a huge plus.

    • — Renée on April 5, 2020
    • Reply
  • Delicious! The batter is very similar to a Chocolate soufflé recipe I made for Valentine’s Day. I left out the chocolate chips because I didn’t have any, and it was plenty chocolaty enough for me. I used 72% cocoa chocolate from Aldi. It makes sense that many readers mentioned them falling as they cool, as soufflés do the same thing.

    • — Corrie on March 24, 2020
    • Reply
  • Hi Jenn
    I made this today but they come out more as a marshmallow texture than a meringue. I’ve had this issue was all the meringues I’ve made. Would be great if you could tell me what I’m doing wrong 🙂

    • Hi Naf, The batter for these is a bit thick (much different than typical meringues), and because of the added chocolate, they are more fudgy and soft than crisp, so the texture may not have been “incorrect.”

      If you’ve had a problem with sticky meringues regardless of the recipe, it sounds like the environment may be too moist. Do you live in a humid area? You can try resolving this by leaving the meringues in the oven after baking like in this recipe. Hope that helps!

      • These cookies are delicious BUT, they crumble the moment you touch them. Seriously. I couldn’t serve them because I couldn’t move them – all I had was flaky crumbs.
        Any idea what went wrong?

        • — Sammie B on June 22, 2020
        • Reply
        • I’m sorry you had a problem with these! They are a bit delicate, but they should be so crumbly as you described. What kind of chocolate did you use? Did you make any adjustments to the recipe?

          • — Jenn on June 23, 2020
          • Reply
  • I made these Double Chocolate Meringue Cookies using the original recipe and my family loved them they were delicious. I served with white 2 percent milk to drink. I will definitely make these again. I used the Ghirardelli chocolate for chips!

  • Hi Jenn, Can I make these the night before a dinner party and leave them out at room temperature in a covered cake container once cooled, overnight, without sacrificing taste or texture? Or should I leave them uncovered? A little worried the meringue might weep or become too chewy? Thanks for any thoughts.

    • Hi Diane, these are best on the day they are made, but they will still be really good if stored in an airtight container at room temperature. Hope the party is fun!

      • Sounds perfect and this information is so helpful. Another Jenn recipe I’m so thankful to have. Thanks so much!

        • — Diane Sorensen
        • Reply
  • Delicious!

  • Such an easy, delicious recipe! Went from reading the recipe to eating the cookies in less than 30 minutes. I will definitely make these again.

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