When you need something chocolatey and comforting, chocolate chewy meringue cookies are the cookies to make. They are one of my all-time favorite cookies. You get that chew from the meringue, the rich chocolate taste from the cocoa, and they are decadent enough to share…. If you’re in a sharing mood, which I generally don’t feel like sharing as they’re so tasty.
Chocolate Chewy Meringue Cookies
Ingredients
- 3/4 cup unsweetened cocoa I prefer Bernard Callebaut cocoa
- 2 1/2 cup icing sugar
- 1/8 teaspoon salt
- 1 tablespoon pure vanilla extract
- 4 large egg whites at room temperature
- 1 1/2 cups pecans, chocolate chips, etc.*
Instructions
- Preheat the oven to 325°F.
- Line a large baking sheet with parchment paper or a silpad. (I used multiple large cookie sheets due to below instructions)
- In mixing bowl, gently whisk together the cocoa powder, sugar, and salt.
- Combine the vanilla and egg whites in a separate bowl, beating slightly.
- Slowly add to the cocoa mixture, beating at low speed.
- Beat at medium speed for about 2 minutes, until the batter is glossy and smooth.
- Stir in your additions (* I've used walnuts and cocoa nibs, a mix of pecans, M&Ms, and chocolate chips, use whatever is your favorite cookie addition!)
- Take a 1/4 cup scoop and place mounds about 3 inches apart on the baking sheet. The batter will spread! (I put about 8 per sheet, 2 rows of 3, 2 mounds in the middle.)
- Bake the cookies until small, thin cracks appear on their surface, about 15-20 minutes, depending on your oven.
- Remove the cookie sheet from the oven, and cool them COMPLETELY before removing. When they are cool, peel them gently from the parchment paper.
Notes
This does not make very many as the cookies are quite large, about 11-14 dependent on your scoop size. I get 11 using exactly 1/4 cup scoops.
CHOCOLATE CHEWY MERINGUE COOKIES