Chocolate Chip Meringue Cookies
Chocolate chip meringue cookies are incredibly easy to make and melt in your mouth. They’re perfect for any occasion, and especially for holiday cookie exchanges and cookie trays!
Let’s talk about meringue cookies.
I know that they can be a staple on a lot of people’s holiday baking list, but a confession… I had never (as in never, ever, EVER) eaten a meringue cookie until I made these. No one in my family every made meringue cookies or those pretty little meringue kisses, they never showed up around the holidays, and I really never thought much about them until recently. I saw chocolate chip meringue cookies mentioned by someone in my Facebook feed, and my ears shot up… CHOCOLATE CHIP meringue cookies. Game changer.
I immediately scribbled down the idea so I could try to make them, and they were a huge success. They are certainly outside of my comfort zone, mostly because I tend to like more decadent, thick, chewy cookies than delicate ones like meringues, but I’m officially a convert.
I started by taking my pavlova recipe and scaling it down a bit, then adding a small bit of salt, vanilla extract, and of course, chocolate chips.
I love how incredibly easy it is to make meringue, and there are few things in the kitchen as gorgeous as a glossy, perfectly stiff meringue.
I poked around online for recipes and didn’t find they varied much at all from traditional meringue that were scooped like cookies, so I stuck to my recipe, and experimented with cooling.
Some recipes called for pulling the cookies right out of the oven, but my pavlova cools the whole way in the oven with the door propped open.
So, I took one tray of cookies out immediately and left the second tray in to cool in the oven. The second batch came out significantly better – they were more crisp and had a melt-in-your-mouth texture while the ones that were removed immediately were chewy and softer – not what we want from a meringue cookie!
While chocolate chip meringue cookies were never something I would look twice at when considering a dessert, I absolutely fell in love with them. My aunt described them perfectly when she said that they almost reminded her of cotton candy when you bite into them – that feeling of a sweet bite dissolving in your mouth. Totally spot on!
If you want to jazz up your holiday cookie trays this year, or you want to jazz up your chocolate chip cookies, give these chocolate chip meringue cookies a whirl – I think you’re going to love them!
Five years ago: Mushroom Lasagna
Seven years ago: Beer and Pretzel Soft Caramel Candies
Nine years ago: Brownie Mosaic Cheesecake
Chocolate Chip Meringue Cookies
- 2 egg whites, at room temperature
- Pinch of salt
- Pinch of cream of tartar
- 1 teaspoon vanilla extract
- ⅔ cup (133.33 g) granulated sugar
- ½ cup (90 g) mini chocolate chips, plus additional for sprinkling, if desired
- Preheat the oven to 250 degrees F. Line one or two baking sheets with parchment paper, depending on the size.
- Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until frothy, then add the salt, cream of tartar, and vanilla extract. Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar (I estimate that I added about 3 tablespoons at a time) and beat until glossy and stiff peaks form. Using a rubber spatula, gently fold the chocolate chips into the meringue.
- Drop by heaping tablespoonfuls (or use a medium cookie scoop), onto the prepared cookie sheets. If you could fit all of the cookies on one sheet, bake it on the center rack. If you have to divide the cookies between two sheets, then adjust your racks to the upper middle and lower middle positions. Bake for 25 to 30 minutes, or until firm to the touch (if using two oven racks, then rotate the sheets halfway through baking).Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven (will likely take 2 to 3 hours). As soon as the cookies have cooled, store them in an airtight container in the refrigerator or at room temperature. They will keep for up to 2 weeks.
- Adding the sugar gradually during beating the egg whites keeps the meringue from collapsing, so don't be tempted to add it all at once or in large amounts.
- Allowing the cookies to cool completely in the oven keeps them super crisp, and avoids that too-chewy texture. Store them as soon as they've cooled.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have made a version of this every year for a gift to my grandchildren and now for great grands . I add chopped walnuts or pecans to mine and freeze them, pop then in mouth and enjoy.
They turned out wonderful!!
I made three batches and used food coloring to have pink, light blue and yellow cookies. They worked great and make fun treats for Easter.
I have a question — do you have any recommendations for high elevation baking? Or should I just follow the recipe as it is? Thanks!
Hi Megan, I do not for this particular recipe. If you usually make adjustments for meringue, I would start there.
We used to call these “forgotten cookies,” because you “forgot” about them, keeping them in the oven until the oven had cooled. You’ll find them in many a church cookbook.
Made these again for the second time. This time I added some drops of green food coloring and added mint chocolate chips to use them for St. Patrick’s Day. Lovely mint flavor the chips make. My husband even said these were his favorite meringue cookies. Thank you for the foolproof recipe.
What size is a medium cookie scoop, and when do you sprinkle the additional chocolate chips on the cookies?
Hi Cathy, As mentioned in the recipe, a medium cookie scoop would roughly be a heaping tablespoon. Sprinkle the additional chocolate chips after you scoop them, before you bake them.
I just made these today and they are delicious. I followed the recipe and I have to say I thought just to ex-wife wasn’t going to be enough but it totally was. I wasn’t sure how much a pinch of cream of tartar was so I used a quarter teaspoon that I saw from another recipe. I have a crappy oven though so they need to longer than the 30 minutes I would say about 45 minutes total and then I left them with the oven door shut to cool for about 2 hours.
2 egg whites…not ex wife..
Hi! I made these yesterday and they were definitely firm to the touch when the time was up. They showed no browning. I left them in the oven with a propped open door for two and half hours. But…I’m not sure they turned out the way they were intended. They are absolutely delicious…but more like a marshmallow inside. Definitely a little sticky and chewy. The outside is crispy with a nice bite. I’m just wondering if I didn’t cook them long enough? They are not how you describe the post. My family is super happy and don’t want me to do anything different next time, but I do want to get it right to see the differing results. Thank you for any advice!
Very good cookies
Would there be any advantage/disadvantage to using caster sugar instead of regular granulated sugar?
Hi Jacki, I believe that caster sugar is superfine sugar, and I think it would work fine in this recipe.
I have to try these! Looks so delicious ♥
I loved this recipe. Easy to make and I even added 1/8 teaspoon of peppermint extract so I can use them on my holiday cookie trays. Will definitely make them again.
Right out of the oven! Delicious! I used white chocolate but love the outcome!
My mom always makes these and they are one of my favorites. I assumed they were difficult to make, but this recipe seems pretty easy! Can’t wait to try it!
Had never heard of these, let alone tasted them before your recipe, wonderful, reminds me of a cannelloni cookie! thank you for the recipe!
Would this recipe work if the sugar was swapped out wiyh coconut palm sugar or an agave?
Hi Dana, Unfortunately I’m not sure at all; I’ve never baked with either and I’m not sure how they’d affect the meringue.
My grandma and now my mother make these every year primarily at the holidays. My grandma called them Go To Bed cookies because she would turn the oven off and let them sit in the oven overnight. These our a staple in our house every year!
Love that name! I will have to try just letting them sit in the oven instead of propping the door open!
These look delicious. Definitely know what I’m making this weekend!
Chocolate chip meringue cookies….where have you been all my life! I have to make these soon.
Hi Michelle: I’ve been making a very similar meringue cookie for years but I add a TBS. of unsweetened cocoa powder so it is a Chocolate, Chocolate chip meringue…….and it’s delicious! I usually make these in advance so I can let them cool overnight in the oven with the door closed.
I’ve been enjoying your recipes and posts for years and always look forward to Friday when you post the latest pics of your boys. I feel like I almost know them as I’m watching them grow from week to week.
Love that idea for chocolate meringues!
These look awesome. I’ve had some brown sugar meringues on my radar for a few months and I think I might try them, but add the mini chips. I’m hoping they taste like a chocolate chip cookie. I have a gluten free sister that might enjoy them. Of course, it’s pouring rain here in the ‘Burgh so I will have to wait for a dry day.
Ooooh brown sugar meringues sound awesome! Also, I just read an article on Cook’s Illustrated that they tested the theory that you can’t make meringues on a humid/rainy day and totally debunked it, so you can totally make it a rainy day project :)
Chocolate Chip Meringue Cookies are the bomb! Here are a couple of variations I’ve used in the past.
I’ve used almond extract instead of vanilla. Also, peppermint extract makes these cookies pop for Christmas. In addition to the mini chocolate chips, I’ve added very, very finely chopped pecans (I used my coffee grinder I have reserved for powdering spices), about a quarter cup works well. And I’ve also made chocolate meringue chocolate chip……carefully add 2 tablespoons of dutch process cocoa immediately after adding the last of the sugar. My mother would use the almond extract & put in powdered instant coffee (2 tablespoons more or less depending on the taste) immediately following the sugar. All of these variations are easy. Just remember to do so carefully so as not to collapse the meringue. I hope you try some of these…..Happy week! And thank you for sharing!!
I have an old recipe (1960s or earlier) for Corn Flake Macaroons — a favorite from my childhood. After stiff peaks form, fold in 2 cups corn flakes and 1 cup sweetened, shredded coconut. They are chewier due to the coconut.
Thank you so much for the variations, I can’t wait to try them!
These have been our family cookie for all my life! My aunt used to give us a bag of them when it was our birthday, and we always brought them for birthdays at school. We color them for the different seasons, and you can also melt the chocolate and add that carefully before baking. They are good with white chocolate chips, coconut, anything or even plain. They also make really cute ghosts at Halloween.
We’ve never left them in the oven but do cook ours a little longer. I agree you never want a mushy, or soft “Egg White” cookie as we call them.
I love your pavlova recipe! This is kind of best of both worlds because they can be stored easier. I might try these but make them chocolate (with added chocolate chips of course).
Excited to try these.
Does it really only need 2 egg whites to make 30 cookies?
Hi Molly, Yes, only 2 egg whites! (But the yield is closer to 24 cookies, per the recipe above)
Meringue scares me! It looks so pretty but seems so difficult. My parents made a lemon meringue pie as a special dessert when I was growing up. The fact that they both worked on it always made me nervous to make a pie or cookies with meringue. My dad LOVED to beat egg whites! : ) This recipe sounds easy enough and I will give it a try!!!!
I can’t wait to make these. What do you mean by propping the oven open with a wooden spoon? How far open should the oven be while the cookies cool? This may be a silly question but I really want to get them right.
Hi Marla, I literally stick a wooden spoon in the door and it stays there; I would say about an inch? Enjoy!