Chocolate Chip Meringue Cookies are so simple to make and are so delicious. Crunchy chocolate meringue on the outside and soft and chocolatey on the inside.
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These Chocolate Chip Meringue Cookies are amazing! It’s kind of like a chocolate chip cookie but in crunchy form. The cookies come together so quickly and are so much easier to make than most classic meringue cookies. This is a chocolate lovers dream.
The tarter acts as a stabilizer and adds volume to the meringue cookies. Fluffy and airy cookies that have so much flavor in every bite.
how to make chocolate chip meringue cookies-
- Beat egg whites and cream of tartar with until soft peaks form, about 2 minutes.
- Slowly beat in the vanilla and sugar.
- Beat until stiff peaks form, about 3 minutes. The mixtures should be glossy.
- With a spatula, mix in the sifted cocoa.
- Gently fold in the chocolate chip morsels.
- Drop heaping tablespoons onto a cookie sheet, dust with cocoa if desired.
- Bake 35-45 minutes or until dry. The cookies are ready when they are hard to touch.
TIP: Once cookies are baked, turn off the oven and open the door allowing the meringue cookies to cool a bit before removing them to room temperature.
how do I store meringue cookies?
Meringue cookies are the best if stored at room temperature in an airtight container for up to one week (though they probably can last long – they just never do at our home, ha!..).
This Chocolate Chip Meringue Cookie recipe that was shared with me by a coworker many years ago when I first got married and was working at an office job, we loved the recipes, it’s a keeper recipe for sure. I hope you love the meringue cookies as much as we do
Try these other great Dessert recipes:
- Sweet Crunch Bites– Crunchy dessert balls.
- Nutella Rice Krispie Treats– The best no-bake bars.
- Quick Banana Chocolate Muffins– Moist banana muffins with chocolate chips.
- Rice Krispie Treats-Classic rice Krispie treats with chocolate and dried fruit.
Chocolate Meringue Cookies Recipe
- Preheat oven to 300°F. Cover cookie sheet with parchment paper.
- In a large bowl, beat egg whites and cream of tartar at high speed until soft peaks form, about 2 minutes.
- Without turning off mixer, beat in the vanilla and sugar. Beat until stiff peaks form (about 3 minutes), the mixture will be glossy.
- Add cocoa to the mixture and with a wooden spoon or spatula, gently fold in the cocoa.
- Fold in the chocolate chips morsels.
- Drop by heaping tablespoons onto cookie sheet.
- Bake 35-45 minutes or until dry.
NOTE: This is an old post we are updating with new photographs, May, 2019.