Chewy Chocolate Meringue Cookies

Chewy Chocolate Meringue Cookies

Chewy Chocolate Meringue Cookies

When I saw the recipe for these simple chocolate cookies several weeks ago I would have passed right by it if it hadn’t been on one of my favorite blogs, The Café Sucré Farine.    The recipe contains no flour and it seems impossible that so few ingredients can produce a rich, chewy, melt-in-your-mouth, crispy on the outside, intensely flavored chocolate cookie.  You can make the recipe in a matter of minutes and the only utensils you need are a bowl and a fork to stir the ingredients.  Chris, the author of The Café Sucré Farine, is a gifted blogger  who shares amazing recipes and photographs on an almost daily basis, and I am so confident in the success of her recipes that I wouldn’t hesitate making one for the first time for company.

I try to make cookies once a week so I have something to snack on and a little treat to take to my mom and a few of her friends.  She was a wonderful cook and still appreciates a good homemade cookie to munch on with her afternoon tea.  I think these are best with a glass of very cold milk.

4.3 from 4 reviews
Chewy Chocolate Meringue Cookies
  • 3 cups powdered sugar
  • ½ cup plus 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2-1/2 cups chocolate chips
  • 4 egg whites
  • 1 tablespoon vanilla extract
  • optional ingredients: dried cranberries, dried cherries, toffee bits
  1. Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
  3. Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Chris's notes: ~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread. ~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them. ~ I tried them with 2 cups of chocolate chips and a cup of roughy chopped dried cherries - fabulous! I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!

Chris commented that these cookies are available at Whole Foods and that they are very expensive…not the case when you bake them at home. This cookie is not overly sweet and has an intense chocolate flavor that will satisfy any kind of chocolate craving.  Next time I will try adding the toffee bits or maybe a few chopped hazelnuts.

Chewy Chocolate Meringue Cookies

Chewy Chocolate Meringue Cookies

The cookies are easiest to remove from the parchment paper if you let them cool on it.  I slid the warm cookies on the paper off the pan onto my counter, cut another piece of paper, then baked another pan of cookies.

This post is linked to the following events:

Foodie Friday at Rattlebridge Farm


  1. says

  2. Kris says

    Never met a cookie I didn’t like. Those look like they would be great with coffee!!!! Yum. How you been? Doing farmers market yet?

  3. says

    Yes, a glass of cold milk would be the perfect thing to go with these delicious looking cookies! My friend, Barbara, (now of Fond du Lac) who lived in Portland for many years while her husband was dean at Lewis and Clark, just visited me for a few days. She was remembering the Portland farmers’ market quite fondly.


  4. Beth says

    These were so good! I used mini chocolate chips because that’s what I had, and they turned out wonderful!

  5. Happier Than A Pig in Mud says

    Boy they sound good and look great! Love Chris’s blog, no doubt this recipe’s a keeper:@)

  6. says

    Wow, these do sound easy to make. I’m no expert at what’s gluten-free, but I’m thinking these are? I’m pinning this one, for those days when I bake cookies for the boys (and my) lunch box. How sweet that you bring them to your Mutti.

  7. says

    wow… beautiful stunning photos and delicious sounding recipe… I might add white chips just for the contrasting look and just LOVE the toffee idea.

    BTW… I made the asparagus wraps (well my version of them) that you posted the other day. Made a ham sandwich type with my thin crust pizza dough recipe. They came out GREAT. Will be blogging them soon… thanks for the inspiration

    Inspired by recently posted..AAARRRGGGHHHH 7 guests come for 6 SteaksMy Profile

  8. Deb says

    Made these last night and they are delish! They are pretty sweet and they leave me thirsty, but they are so good and I’m pretty sure these would work for those on a gluten free diet.

  9. Bill says

    For Christmas, I added crushed candy cane pieces to the top of each cookie. (Do this with about 3 minutes left of baking or they’ll melt completely into the cookies!)

  10. Janice says

    I have 2 batches of these in the oven, right now.. I added marshmallows and pecans to mine. Can’t wait to try them.

  11. AmandaS says

    I made these today after having made a recipe that called for egg yolks–they turned out very tasty! I didn’t have quite enough chocolate chips, so I threw in a cup of Andes candies baking bits. YUM! Thank you for sharing!

  12. Meg says

    So just tried these cookies since I had 8 egg whites (only used 1/2 for this recipe) leftover from making ice cream batter. They are ok. I was excited about the idea of having a less fussy meringue-ish cookie recipe, but the cookies came out flat and while they are very chocolaty, they don’t seem to have the chew advertised. I think I will go back to getting the egg whites very fluffy and folding in the rest of the ingredients. I appreciate the try though.

  13. Kathy says

    They are in the oven now! Have a nice cold glass of milk ready!! I used 2 cups milk choc chips and half cup semi-sweet chips. Am adding chopped pecans to remaining batter. I will update in an hour or so :)

  14. Kathy says

    Very easy recipe! Sprayed the parchment paper lightly with cooking spray – a snap to remove cookies – no spatula needed.
    A restaurant in Cleveland, Ohio serves chocolate meringue cookies as a dessert and they are marvelous, taste very similar to these however, they are plump, look almost like a large Hershey kiss. Would love to duplicate that look- any ideas?

  15. Mia says

    Hi! These are my favorite cookies! And I just made them but they got stuck to the pan… :( next time I’ll try your butter trick. Anyways, I was wondering if there was anyway to make this cookie less sweet? I really love the texture and the chocolate taste but it is super duper sweet and I can only have one at most.

      • Leslie says

        I made 1/2 the recipe and used semi sweet choc and toffee bits. Wonderful. I did beat the egg whites first.

        Next, made with milk choc chips and white chips. I followed your directions and did not beat the whites.
        I def like better with whites beaten.


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