Chewy Chocolate Meringue Cookies

11 years ago

If you love chocolate you will love these cookies.

Sooooooo goooooood!!!!!!

Rich Chocolatey goodness without butter or flour.

Quick and easy to make too. Just one bowl.

The recipe calls for both chocolate chips and dried cranberries. I skipped the cranberries and used milk chocolate chips.

Chewy Chocolate Meringue Cookies

Source:

Wives with Knives/The Cafe Sucre Farine

3 cups powdered sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

2-1/2 cups chocolate chips

4 egg whites

1 tablespoon vanilla extract

optional ingredients: dried cranberries, dried cherries, toffee bits

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.

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.)

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.

Notes

ChrisÃ¢ÂÂs (The Cafe Sucre Farine) 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 Ã¯Â¿Â½" fabulous!

I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!

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Comments (20)

triciae
11 years ago
Ann, those look fabulous! As soon as we're back to normal after the remodel - going to give those a try.

/tricia
goldgirl
11 years ago
Those look so good and so easy, I may have to make them for a clam bake this weekend!

Sue
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countrygal_905
11 years ago
ann t - did you butter the parchment paper when you made them? Thanks.
ann_t
Original Author
11 years ago
Tricia, they really are fabulous.

Sue, they will be a big hit at your clam bake.

Countrygal, I did take the advice and lightly butter the parchment. I melted the butter and then brushed a light coating. I've never buttered parchment before. I had no problem with cookies sticking.

~Ann
lowspark
11 years ago
Those look great!

They are called Meringue but you don't actually beat the egg whites till stiff, right? You just beat them into the sugar cocoa mixture till everything is thoroughly mixed?

I'm definitely going to give this recipe a go. Thanks!
jessyf
11 years ago
May I was thinking of you when I saw this recipe - use Baker's sugar and it is Kosher for Passover.
lindac
11 years ago
My thoughts too......the Chicago family is always looking for desserts beside coco nut macaroons and jam buttons made with matzo meal
Gina_W
11 years ago
Ann, do you think I can use Splenda instead of powdered sugar?
compumom
11 years ago
Wow they sound fantastic and I can eat them! I'll definitely be giving this one a try!
nancyofnc
11 years ago
So easy and so yummy. I added a little more coarse salt, a bit of espresso powder, and a shake of black pepper. I'm bringing them to Market and expect that they will be sold out the first hour. I had to warn adult DD that they were not all hers. LOL She agreed that some dried fruit would be good also - she likes dates but I'm not too keen on chocolate and dates together, so, I think some finely shredded coconut with some bits of dried apricots might be even more decadent.

Nancy
arabellamiller
11 years ago
Another one for the Passover file, thanks!

AM
maxmom96
11 years ago
I'm curious also about if the egg whites are beaten first.
That would make the 'meringue' part, but the instructions say to just 'add' them to the dry ingredients.
ann_t
Original Author
11 years ago
"Just add" is correct. The egg whites are not beaten.

~Ann
ann_t
Original Author
11 years ago
Gina, I'm not sure. I've never baked with Splenda.

I found this method of making powdered sugar using Splenda.

Sugar-Free Powdered Sugar Replacement

By Elizabeth LaBau, About.com Guide
See More About:

sugar-free recipes
diabetic recipes

"Powdered Sugar"(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

If you're on a sugar-free or reduced sugar diet, you are probably familiar with sugar replacement products such as Splenda. Although there are a wide variety of sugar substitutes available, most of them are in granulated or brown sugar form. Sometimes, though, recipes will call for powdered sugar, and granulated sugar just won't do. Here's what to do to create powdered sugar from Splenda.
Ingredients:

1 cup granulated Splenda (not the coffee packets or the brown sugar varieties)
1 tsp cornstarch

Procedure:

Place the Splenda and the cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute, until the texture is similar to powdered sugar. You may need to scrape down the mixer or processor bowl several times in the process. Sugar can be stored in an airtight container for up to a month. Try dusting it on candies, tarts, or lemon bars.

Like with any sugar replacer, this is best used when you need the flavor of sugar but not necessarily the baking properties. Don't try to use Splenda-based granulated or powdered sugar in recipes where sugar is the main ingredient, or where the recipe depends on sugar to give it structure or caramelizing properties.

Here is a link that might be useful: Splenda/Powdered Sugar
jadeite
11 years ago
ann_t - I made these yesterday. They were a BIG hit! Very easy to make, this made 3 big cookie sheets. I ate one right off the pan, and while warm they are meltingly rich and chocolatey. After they have cooled down, the outside has a little bit of crunch while the inside stays moist and chewy. This is a keeper.

I think I would try these with some chopped toasted hazelnuts in place of some of the chocolate (I don't use chocolate chips, I chopped up enough Trader Joe's bittersweet pounder to fill 2.5 cups). The cookies would be very good with some coffee, or with ice cream. Or just off the pan :)

Cheryl
annie1992
11 years ago
AnnT, this sounds really good, and, as Ellen mentioned, gluten free for the celiacs in my family. I think I like Nancy's addition of a bit of espresso powder too, I never pass up chocolate and coffee, yum.

Annie
ann_t
Original Author
11 years ago
Cheryl, I'm glad they were a big hit for you. The recipe lends itself to a lot of variation. I like the idea of toasted pecans or walnuts. And the next time I make them I'm going to add chunks of Bernard Callebaut chocolate. I might even try adding Callebaut white chocolate.

Annie, these cookies really are good. And such an easy recipe.
lowspark
11 years ago
Yeah, Jessy, that's exactly what I was thinking. Well, that and maybe I wouldn't necessarily wait till Passover to make them. They sound delicious and really so easy. Thanks Ann!
compumom
11 years ago
Ann scores again! I made them yesterday to take to a dinner at our friend's home. As she is a huge chocoholic, I knew they would be well received, and they were!
They are unbelievably easy and delish. I added some more salt, as well as espresso powder and some chopped dried cranberries. Nuts would also be good but not for me I used the chocolate chips from Trader Joes because I think they're more flavorful than Nestles. I buttered the parchment paper and I also used the convection feature on my oven which cooks at 325 degrees.
I can't wait to make them again!
maxmom96
11 years ago
I made these and they were wonderful. I do love chocolate and can't imagine that the addition of espresso powder could make them any better. I added those wonderful dried cherries from Cosco to half the batter and toffee bits to the other half. Didn't care for the toffee bits much as they seemed to melt too much. LOVED the dried cherries from Cosco. I've never tasted any dried cherry as good as those, and I put them in whole. Yummy!

They are better in my estimation, if, as Ann said, you can maintain the rounded scoop onto the cookie sheet as they do spread and became pretty flat if you don't start with that mound. I ended up with four trays and by the last two the batter was pretty runny. I was tempted to mix in some more sugar but didn't.

Really good and chewy cookie. Thanks.

Chewy Chocolate Meringue Cookies

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triciae

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