Chocolate Chip Meringue Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
These irresistibly light and airy Chocolate Chip Meringue Cookies are crispy on the outside with a slightly chewy center. Even better, these deliciously delicate treats are super easy to make!
Originally published May 2017 – Updated April 2024
Meringue Chocolate Chip Cookies
I wish I could take all the credit for these easy meringue cookies, but this is actually a very special recipe! These chocolate chip meringue cookies bring back memories from when I had just begun teaching Kindergarten (we won’t talk about just how long ago that was!).
I had the most adorable little girl in my class named Brooke. I actually remember that whole class as being amazing, but Brooke was one of those students I would have adopted in a heartbeat. She was just so stinkin’ cute and super sweet on top of that.
Her mom, Dawn, was just as sweet, and they used to surprise me with treats from time to time. One of my favorites were these little chocolate chip meringue cookies. They were so seriously delish that it was impossible to eat just one! And lucky for me, Dawn was more then willing to share the recipe (passed down from her mom)!
Melt-in-your-mouth delicious, these cookies are crispy on the outside, but airy and perfectly chewy on the inside. Super easy to make, you’ll be hooked after one bite! And if you love them as much as we do, you’ll also want to try these Unicorn Kiss Meringue Cookies and Mint Chocolate Meringue Cookies.
Why We Love This Recipe
- Simple to make: These are easy enough that anyone can make them.
- Basic ingredients: Another great thing about this recipe is that it only takes six ingredients, and you probably have all of them in your pantry right now.
- Absolutely delicious: These cookies are sweet, light, delicate, and crispy all at once!
Ingredients
- Egg whites (room temperature)
- Granulated sugar
- Distilled vinegar
- Vanilla extract
- Salt
- Mini chocolate chips
Recommended Tools
- Electric mixer (preferably a stand mixer)
- Cookie Sheet
- Rubber spatula
- Measuring cup and spoon
- Piping bag (optional)
How to Make Chocolate Chip Meringue Cookies
Step 1. Preheat the oven to 275. Separate the egg whites from the yolks.
Tip: Make sure none of the yolk gets mixed in, or the whites won’t lift.
Step 2. Cut a piece of parchment paper or even a brown paper bag to fit your baking sheet
Step 3. Using an electric mixer with the whisk attachments, beat egg whites, vinegar, vanilla, and salt at high speed until a soft peak forms.
Tip: If using the bowl of a stand mixer, make sure it’s clean and very dry. Moisture will prevent the whites from getting frothy and turning to peaks.
Step 4. Gradually add sugar and continue to beat until glossy and stiff peaks form.
Step 5. Gently fold in the chocolate chips using a rubber spatula. Be careful when folding them in not to deflate the tiny air bubbles.
Step 6. Pipe meringue onto the prepared cookie sheet.
Tip: If you don’t have piping bags, you can just drop the meringue by the spoonful onto the cookie sheet.
Step 6. Bake at 275 for 40-45 minutes.
Tip: The exact baking time will vary depending on the size you make them. When done, they should feel firm to the touch.
Step 7. Let the cookies cool and enjoy.
Storing Meringue Cookies
These cookies are best enjoyed when they are freshly made. But if you have leftovers, let them cool completely. Then store meringue cookies in an airtight container at room temperature, in a dry place. The cookies will last up to 2 weeks.
If the leftover meringue cookies have gotten soft, you can bake them at 200°F for 10 to 15 minutes to crisp them up again.
Variations and Add-ins
- Flavors: Swap the vanilla for other extracts. Peppermint extract is perfect for the holidays. Coconut, almond, and rum extract are other great choices.
- Colors: Have fun creating colorful meringues by adding a touch of gel food coloring. Use green food coloring for Christmas or St. Patrick’s Day, pastels for Easter, pink for Valentine’s Day—the possibilities are endless.
- Crushed candy: Instead of chocolate chips, you can add crushed peppermint candy or other hard candies. Crushed toffee bits are another great choice.
- Cocoa powder: For extra chocolate flavor, fold about a tablespoon of unsweetened cocoa powder into the egg white mixture.
Recipe FAQs
Not exactly. Meringues are simple confections while pavlova is a dessert made with a meringue base and layered with toppings like whipped cream and fruits.
It’s true that cool, dry days are best for making meringue. But if you’re making them during the hot and humid summer month, you’ll want to be sure to turn your air-conditioner on while you’re making them.
Vinegar lowers the pH of the egg whites. This acid in it also helps to stabilize the egg white foam but you could also add about 1/2 teaspoon of cream of tartar instead of vinegar. While white vinegar is the classic addition, cream of tartar is a common substitute.
More Easy Cookie Recipes
- Cake Mix Oreo Cookies
- Pistachio Cookies
- Peanut Butter and Coconut No Bake Cookies
- Watermelon Cookies
- Chocolate Crinkle Cookies
- Brownies Mix Cookies
- Butterbeer Cookies
- Rainbow Pinwheel Cookies
- Red Velvet Crinkle Cookies
Chocolate Chip Meringue Cookies
Equipment
- parchment paper or brown paper bag
Ingredients
- 2 Egg whites
- 1 tsp Distilled vinegar
- 1/2 tsp Vanilla
- 1/8 tsp Salt
- 1 cup Sugar
- 1 cup Mini chocolate chips
Instructions
- Preheat the oven to 275 and separate the egg whites from the yolks.
- Cut a piece of parchment paper or even a brown paper bag to fit your baking sheet
- Using an electric mixer with the whisk attachments, beat egg whites, vinegar, vanilla, and salt at high speed until a soft peak forms.2 Egg whites, 1 tsp Distilled vinegar, 1/2 tsp Vanilla, 1/8 tsp Salt
- Gradually add sugar and continue to beat until glossy and stiff peaks form.1 cup Sugar
- Gently fold in the chocolate chips using a rubber spatula. Be careful when folding them in not to deflate the tiny air bubbles.1 cup Mini chocolate chips
- Pipe meringue onto the prepared cookie sheet.
- Bake at 275 for 40-45 minutes.
- Let the cookies cool and enjoy.
Notes
- When separating the egg whites from the yolk, be sure none of the yolk gets mixed in, or the whites won’t lift.
- If using the bowl of a stand mixer, be sure that it’s clean and dry. Moisture can prevent the whites from getting frothy and turning to peaks.
- If you don’t have piping bags, you can drop the meringue by the spoonful onto the cookie sheet.
- The exact baking time will vary depending on the size you make them. When done, they should feel firm to the touch.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!
Let’s be friends!
Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!
How many does this recipe yield, please?
Hi Bonnie! This recipe will make 48 yummy cookies 🙂
Saw your post on FB and had to come check it out! Pinned!
Thank you! Hope you enjoy these as much as we do!
Hi, what does the brown paper bag do?
It absorbs the moisture 🙂
Can a sugar substitute be used?
Hi Allyson,
I’ve never tried a sugar substitute with these. I would say yes for most recipes but meringue is a little different so I’m not sure it would work. You can always try it but my bet would be no. However, I’d love to hear the results if you do give it a try 🙂
What is the best way to store the chocolate chip meringue cookies?
Hi Yolanda,
You’ll want to put them in an airtight container and store at room temperature in a cool, dry place. You should also be able to freeze them, though they never last long enough in my house for me to have tried it! 🙂
Can I use kitchen paper instead of the brown paper bag?
Hi Karrine,
I’m not sure what you mean by kitchen paper. Do you mean parchment paper? The brown paper bag works to draw the moisture out of the cookies so it would definitely depend on the type of paper.