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Double Chocolate Meringue Cookies Recipe

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4.2 from 57 reviews

  • Author: Sara
  • Total Time: 18-20 minutes
  • Yield: 18 cookies
  • Diet: Vegetarian

Description

Delight in these decadent Double Chocolate Meringue Cookies featuring a rich blend of semisweet and milk chocolates folded into a light, airy meringue batter. Baked to crisp perfection on the outside with a luscious, gooey center, these cookies promise an irresistible treat for chocolate lovers. Perfect for sharing or enjoying as a sweet indulgence, these cookies combine smooth melted chocolate and melty chocolate chips for a double dose of chocolate goodness.

Ingredients

Chocolate Mixture

  • 6 ounces semisweet chocolate (best quality, such as Ghirardelli), broken into small pieces
  • ½ cup milk chocolate chips (best quality, such as Ghirardelli)

Meringue

  • 2 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup sugar

Instructions

  1. Preheat and Prepare Baking Sheets: Set two oven racks in the middle positions and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt the Semisweet Chocolate: Place the broken semisweet chocolate pieces in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is about 75% melted. Stir until smooth using residual heat to avoid overheating or scorching.
  3. Whip the Egg Whites: In a large mixing bowl, beat the room temperature egg whites along with the cream of tartar, vanilla extract, and a pinch of salt until soft peaks form (the peaks should hold briefly then soften).
  4. Add Sugar to Achieve Stiff Peaks: Gradually add the sugar while continuing to beat until stiff peaks form—that is, the peaks stand straight up without collapsing when you lift the beaters.
  5. Fold in Chocolate Mixture: Pour the warm melted semisweet chocolate and milk chocolate chips into the stiff meringue. Gently fold together with a spatula until the mixture is uniformly combined, being careful not to overmix to preserve airiness.
  6. Shape and Bake the Cookies: Using a heaping tablespoon, drop dollops of batter about 1 inch apart on the lined baking sheets. Bake for 8-10 minutes, until the cookies appear dry on the surface but remain gooey inside when lightly pressed.
  7. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer to a wire rack to cool completely. For best enjoyment, eat on the same day or store carefully in an airtight container without stacking to prevent crumbling.

Notes

  • Ensure egg whites are at room temperature before whipping for maximum volume.
  • Use high-quality chocolate like Ghirardelli for best flavor and melting characteristics.
  • Do not overmix the meringue and chocolate mixture to keep the texture light and airy.
  • The cookies should be consumed the same day or stored carefully as they are delicate and prone to crumbling if stacked.
  • Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
  • Prep Time: 10 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/double-chocolate-meringue-cookies-recipe/