Today at STYLEanthropy, I’m sharing my chocolate chewy cookie recipe that I so happily named Cris’ Choco Chews. Haha. This is my version of chocolate chip meringue cookies. Meringue is pretty basic and super easy to make because it’s the same ingredients and process you usually use for icing, cakes and other sweets. So let me share my recipe for this not-too-sweet, feel good cookie. I made these as giveaways for a baby shower I hosted awhile back. I’m pretty happy the guests loved it, that a lot of family and friends have asked the recipe – so here it goes.
Cris Choco Chews
Chocolate chip meringue cookies are lighter than traditional chocolate-chip cookies because they are made primarily with egg whites and not grains. So the good news is, they are lower in fat and calories! This recipe yields 3-4 dozen depending on the size of the cookie you make. 🙂
STYLEanthropists, hope you try out this Choco Chew cookie recipe. Let me know if you do! Happy baking!
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup sugar
- 3 tablespoons unsweetened cocoa
- 3 tablespoons semisweet chocolate minichips
- Preheat oven to 300° F
- Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
- Add sugar, 1 tablespoon at a time, beating until stiff peaks form. TIP: The cookies will look smooth if you beat it until the batter's texture becomes stiff. However, if you like flat cookies with cute cracks (like that of chocolate crinkles), beat it lightly only until the batter has soft peaks and slightly thick.
- Sift cocoa over egg white mixture; fold in. (Sifting is just done to make sure the cocoa powder is fine and not sticking together)
- Fold in minichips.
- Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. You may opt not to secure with masking tape, just put something heavy on the sides while you drop the batter to secure the parchment paper in place, just take out the paperweight when you're done putting the batter on top of the parchment paper on the baking sheet.
- Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp.
- Cool on pan on a wire rack. Make sure it's cool enough to touch before you take it out of the parchment paper. You may use a cake spatula to take out one cookie at a time from the parchment paper.
- Repeat procedure with remaining batter, reusing parchment paper if no bits and pieces are left. If not, I suggest using a new one. Store in an airtight container.