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!

A stack of chocolate chip meringue cookies with a bite taken out!

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.

MY OTHER RECIPES

A plate full of Chocolate Chip Meringue Cookies.

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.

Perfectly whipped up meringue with chocolate chips ready to be stirred in.

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.

A tray of chocolate chip meringue cookies before baking.

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!

A stack of chocolate chip meringue cookies.

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!

A chocolate chip meringue cookie with a big bite taken out!

Five years ago: Mushroom Lasagna
Seven years ago: Beer and Pretzel Soft Caramel Candies
Nine years ago: Brownie Mosaic Cheesecake

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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!

Ingredients:

  • 2 egg whites, at room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 teaspoon vanilla extract
  • ⅔ cup (132 grams) granulated sugar
  • ½ cup mini chocolate chips, plus additional for sprinkling, if desired

Directions:

  1. Preheat the oven to 250 degrees F. Line one or two baking sheets with parchment paper, depending on the size.
  2. 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.
  3. 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.

Recipe Notes:

  • 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.

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