If you crave an irresistible treat that’s light as air, gluten-free, and packed with chocolatey goodness, Double Chocolate Meringue Cookies are sure to steal your heart. These glossy, melt-in-your-mouth cookies bring rich cocoa flavor and crunchy chocolate chips together in every bite. They’re a showstopper for holiday platters, late-night snacks, or whenever you need a sweet pick-me-up that’s decadent yet delightfully featherweight.

Double Chocolate Meringue Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple pantry staples transforms into these dreamy Double Chocolate Meringue Cookies. Each ingredient has a starring role in creating the cookies’ irresistible texture, intense flavor, and signature look.

Egg Whites (3 large, room temperature): The magic behind the airy, cloud-like structure of your meringue—make sure they’re free of any yolk for perfect whipping.
Granulated Sugar (3/4 cup): Sweetens the cookies and transforms those egg whites into shiny, stable peaks.
Cream of Tartar (1/4 tsp): Acts as a meringue booster, helping your egg whites whip up firm and hold their shape.
Salt (1/4 tsp): A tiny bit balances the sweetness and highlights the chocolate flavor.
Vanilla Extract (1 tsp): Just a splash gives the cookies a subtle, fragrant warmth that complements the chocolate.
Unsweetened Cocoa Powder (1/4 cup, sifted): Choose a quality cocoa, sift well, and watch as deep chocolate richness infuses your cookies.
Mini Semi-Sweet Chocolate Chips (1/2 cup): These little bursts of chocolate make every bite doubly delicious.

How to Make Double Chocolate Meringue Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 250°F (120°C)—a low, gentle bake is essential for the perfect meringue. Line two baking sheets with parchment paper to ensure your cookies lift off easily (no sticky messes!) and to help them bake uniformly without browning.

Step 2: Whip the Egg Whites

In a sparkling clean, dry mixing bowl, add your room-temperature egg whites. Using an electric mixer set to medium speed, beat until they start to look foamy and opaque. This is your cue that they’re ready for a little help to climb even higher.

Step 3: Stabilize with Cream of Tartar and Salt

Sprinkle in the cream of tartar and salt. Keep whipping—the cream of tartar works like magic, helping the egg whites transform from bubbly to soft, pillowy peaks. This is your structural insurance for tall, proud Double Chocolate Meringue Cookies.

Step 4: Sweeten to Glossy Perfection

Now, ever so gradually, add the granulated sugar, just a tablespoon at a time. Kick up the mixer to high speed and watch the meringue become thick, glossy, and so voluminous it almost looks like marshmallow fluff. You’ll know it’s ready when you can pull the beaters away and the peaks stand tall and shiny, plus the sugar is completely dissolved (rub a bit between your fingers—it should feel smooth).

Step 5: Fold in Flavor

Gently fold in the vanilla extract and sifted cocoa powder. Be patient here—use a soft hand to keep the volume you worked so hard to create! Stop folding as soon as the cocoa is incorporated, for those signature chocolatey swirls.

Step 6: Add the Chocolate Chips

With the same tender touch, fold in the mini chocolate chips. They should be evenly dispersed but don’t overmix. Each mound of dough will be packed with pops of chocolate when you’re done!

Step 7: Shape and Bake

Using a spoon or a piping bag with a large tip, drop small mounds of meringue onto your prepared baking sheets, spacing them at least an inch apart. The cookies won’t spread much, so you can fit quite a few. Slide the sheets into the oven and bake for about 1 hour and 15 minutes, until the meringues feel dry, crisp, and lift easily from the parchment.

Step 8: Cool Slowly

Turn off the oven but leave the cookies inside, cracking the door open a bit (a wooden spoon works great to prop it open). Let them sit for 30 more minutes; this gradual cool helps prevent cracks and keeps them light and crisp. Finish by transferring to a wire rack to cool completely before devouring.

How to Serve Double Chocolate Meringue Cookies

Garnishes

For an extra wow factor, dust your Double Chocolate Meringue Cookies with a touch of powdered sugar or a fine sprinkle of cocoa powder just before serving. For a special occasion, try drizzling a bit of melted chocolate in zig-zags or dotting with a few extra mini chips while they’re still warm—you’ll turn them into true showstoppers!

Side Dishes

Pair these cookies with something cool and creamy, like vanilla ice cream or Greek yogurt, to balance their intense chocolatey crunch. They also make a dreamy companion for a cup of coffee, espresso, or an after-dinner glass of milk or red wine.

Creative Ways to Present

Stack the cookies high on a pretty platter, or pile them into cellophane bags tied with a ribbon for thoughtful, homemade gifts. For parties, nestle the cookies into cupcake papers or serve alongside a bowl of berries for a stunning (and simple!) dessert board featuring Double Chocolate Meringue Cookies as the stars.

Make Ahead and Storage

Storing Leftovers

Once your Double Chocolate Meringue Cookies are cooled, store them in an airtight container at room temperature. Keep them away from moisture and they’ll stay crisp and fresh for up to a week. If your kitchen is humid, you may want to add a small packet of food-safe desiccant or a layer of uncooked rice in a separate bowl to absorb extra moisture.

Freezing

If you want to keep them even longer, Double Chocolate Meringue Cookies freeze beautifully! Place them in a single layer between pieces of parchment in an airtight box. They’ll keep for up to 2 months. Let them thaw at room temperature for about 20-30 minutes to crisp back up before serving.

Reheating

For maximum crunch, if your cookies seem to have softened, pop them in a low oven (about 200°F/95°C) for 10-15 minutes. Let them cool again at room temperature—the magic airiness will return and your Double Chocolate Meringue Cookies will be just as delightful as when they were freshly baked.

FAQs

Can I make Double Chocolate Meringue Cookies on a humid day?

It’s best to avoid making meringues when the air is humid, since moisture can prevent the cookies from fully drying and crisping. If it can’t be helped, try running your oven fan and storing the finished cookies in a tightly sealed container with a moisture absorber.

How do I know when the meringues are done baking?

Your Double Chocolate Meringue Cookies are ready when they lift off the parchment easily and feel light and dry to the touch. They shouldn’t look wet or sticky, and the bottoms will be smooth and firm.

Can I substitute regular chocolate chips for mini chips?

Absolutely! Chop regular chips or bars into smaller bits if you prefer, so each cookie gets plenty of chocolate. Mini chips just ensure a nice, even distribution without weighing down the delicate meringue structure.

Are Double Chocolate Meringue Cookies safe for gluten-free diets?

Yes! This recipe is naturally gluten-free, using only egg whites, sugar, cocoa powder, and chocolate chips. As always, double-check your ingredient labels to be sure there’s no cross-contact if you’re baking for those with celiac disease or allergies.

What if my meringue won’t reach stiff peaks?

If your meringue isn’t whipping up, it’s often a little bit of lingering fat or yolk in the bowl or on the beaters. Ensure all equipment is squeaky clean and that only egg whites make it in. Room temperature eggs also whip much faster and more reliably than cold ones!

Final Thoughts

I hope you find these Double Chocolate Meringue Cookies as enchanting and addicting as I do! Share them with friends, enjoy the chocolatey crunch, and don’t be surprised if they become a regular request in your house. Happy baking!

Double Chocolate Meringue Cookies Recipe

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4.8 from 27 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Double Chocolate Meringue Cookies are light, crispy, and full of rich chocolate flavor. Perfect for anyone with a sweet tooth looking for a gluten-free treat.

Ingredients

Scale

Egg Whites Mixture:

3 large egg whites (room temperature)
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

Additional Ingredients:

1/4 cup unsweetened cocoa powder (sifted)
1/2 cup mini semi-sweet chocolate chips

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Instructions

Preheat and Prepare: Preheat oven to 250°F (120°C) and line two baking sheets with parchment paper.
Beat Egg Whites: In a clean bowl, beat egg whites until foamy. Add cream of tartar and salt, beat until soft peaks form.
Add Sugar: Gradually add sugar, beating until stiff peaks form. Fold in vanilla and cocoa powder.
Add Chocolate: Gently fold in mini chocolate chips.
Bake: Drop mounds onto baking sheets and bake for 1 hour and 15 minutes until dry.
Cool: Turn off oven, let cookies cool inside for 30 minutes, then transfer to wire rack to cool.