Chocolate Chip Meringue Cookies

April 4, 2025
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Chocolate Chip Meringue Cookies are a wonderful special treat! Very easy to make and so delicious with a crunchy crackly exterior and a soft melty interior, studded with mini chocolate chips. What could be better?!

People will say that they don’t make meringues. They think they are too difficult. Well, I’m here to tell you that they are simple to make and the only reason you shouldn’t make them is if it’s extremely humid out (the meringue will sweat and become chewy if it’s too humid).

Begin by whipping the egg whites in the bowl of a stand mixer until medium peaks form. Gradually add half of the sugar and continue to beat. Add the vanilla and vinegar along with the rest of the sugar and beat until stiff peaks form.

Fold in the mini chocolate chips,.

Drop teaspoons of meringue onto a parchment-lined baking sheet and bake for about 30 minutes. Turn off the oven and let the meringues sit for 30 minutes in the oven. This is important to keep the meringues from cracking. When cold air hits the baked meringues it will crack them. Even if that happens, they will still be very tasty!

Remove the cookies from the oven and let them cool completely.

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Lastly, if you make Chocolate Chip Meringue Cookies, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chocolate Chip Meringue Cookies

Makes: 48 cookies

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes plus cooling time 30 minutes

Ingredients

3 egg whites
1/4 tsp kosher salt
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp distilled white vinegar
1 cup (6 ounces) mini chocolate chips, plus extras for garnish (if desired)

Instructions

Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.

Place egg whites in bowl of stand mixer. Add salt and beat until medium peaks are formed, about 1 minute. With the mixer on medium speed, gradually add 1/2 cup sugar. Add vanilla and vinegar; continue beating. Gradually add the remaining 1/2 cup sugar and continue beating on medium high until stiff peaks form, about 5 minutes total.

Fold in chocolate chips.

Drop teaspoons of meringue on cookie sheets. If desired, add a few chocolate chips to the top of each macaroon. Bake for 30 minutes. Turn oven off and let meringues sit in oven another 30 minutes. Remove from oven and let cool completely on sheet pans set on wire racks.

Store in air-tight containers. Do not refrigerate.

Chef’s Note:

Don’t ever make meringues on a humid day! They will “weep” and be gooey. Instead, they should be crisp and chewy in the inside.