Chocolate Chip Meringue Cookies

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1 hour 10 minutes

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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

Chocolate chip meringue cookies on a plate
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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.

This meringue cookie recipes comes from one of my favorite Kindergarten families

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.

Chocolate chip meringue cookies on a baking sheet.

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

Ingredients for chocolate chip meringue cookies
  • Egg whites (room temperature)
  • Granulated sugar
  • Distilled vinegar
  • Vanilla extract
  • Salt
  • Mini chocolate chips
  • 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.

A glass bowl containing freshly whipped egg whites, placed on a light textured surface.

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.

Sugar being poured into egg white mixture in a glass bowl with an electric mixer in action.

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.

A bowl of meringue with a scattering of dark chocolate chips on top.

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.

A pastry bag with a metal tip piping meringue onto parchment paper, forming a swirl next to other completed swirls.

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.

Tray of freshly piped chocolate chip meringue cookies, a bowl of chips in the background, and a piping bag on the side.

Step 7. Let the cookies cool and enjoy.

A stack of meringue cookies with chocolate chips.

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.

Chocolate chip meringue cookies on a baking sheet.

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

Are meringues the same thing as pavlova?

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.

Can I make meringue when it’s humid outside?

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.

Why do I have to add vinegar?

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.

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Chocolate chip meringue cookies on a plate.
4.43 from 26 votes

Chocolate Chip Meringue Cookies


Course Dessert, Desserts & Sweets
Cuisine French
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
These easy to make Chocolate Chip Meringue Cookies, crispy on the outside with a slightly chewy center, are light and airy and melt in your mouth delicious!

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

Serving: 1g | Calories: 36kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.05mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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12 Comments

  1. How many does this recipe yield, please?

    1. Hi Bonnie! This recipe will make 48 yummy cookies 🙂

  2. Saw your post on FB and had to come check it out! Pinned!

    1. Thank you! Hope you enjoy these as much as we do!

  3. Hi, what does the brown paper bag do?

    1. It absorbs the moisture 🙂

    1. 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 🙂

  4. What is the best way to store the chocolate chip meringue cookies?

    1. 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! 🙂

  5. Can I use kitchen paper instead of the brown paper bag?

    1. 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.

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