These Triple Chocolate Meringue Cookies have a slightly crispy outside, chewy inside, and a delicious spattering of dark chocolate chips. This chocolate cookie recipe is one for the true chocoholics!
These Triple Chocolate Meringue Cookies are dark, decadent, and bursting with flavour. This is the kind of cookie you make to celebrate, or to get that someone special to smile just a little wider than usual.
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You may not know this about me, but the universe and I are actually quite close. In fact, the universe tells me some of her secrets. Some of her mysteries. Like the secret to happiness! Now, I wouldn't be a good bestie to the universe if I just spilled her secrets all over my blog. The secret to eternal happiness is sadly off-limits.
I can however share this recipe for Triple Chocolate Meringue Cookies to make your life just that little bit sweeter. Besides, "most of life's problems can be solved by a good cookie" - Ina Garten said so!
(And if a cookie doesn’t help, try pairing a little ice cream with the cookies.)
What are triple chocolate meringue cookies
Triple Chocolate Meringue Cookies are cookies made using a meringue base and three elements of chocolate – dark chocolate, cocoa powder, and chocolate chips. In terms of flavor, these chocolate meringue cookies have a strong chocolate flavor, with a hit of sweetness. While there is a slightly crispy top layer, these cookies tend not to be as crunchy as many cookie recipes. There is definitely a soft, chewy feeling to them.
I’ve seen similar cookies referred to as chocolate crinkle cookies, which sounds lovely and Christmas-y. (It’s always a good ideas to have more Christmas desserts available!)
Ingredients
- Dark chocolate, melted (I usually use bittersweet chocolate)
- Egg whites, room temperature
- Icing sugar (i.e. powdered sugar)
- Unsweetened cocoa powder
- Hot chocolate mix (or ¼ cup cocoa powder, if gluten-free)
- Cornstarch
- Salt
- Instant coffee
- Pure vanilla extract
- Dark chocolate chips (I usually use semi-sweet chocolate chips, but chopped chocolate pieces work too)
How to make chocolate meringue cookies
Preheat oven to 350 degrees F. Prepare the baking tray using parchment paper or a baking mat.
In a large bowl, vigorously beat the egg whites to form soft peaks. In batches, continue to whisk in a half cup of icing sugar; continue until stiff peaks form (this is your meringue base). In another large bowl, whisk a cup of icing sugar together with the cocoa powder, hot chocolate mix, cornstarch, instant coffee, and salt.
Add the dry ingredients from the second bowl to the wet ingredients/meringue of the first bowl, and mix on low speed. Add the vanilla extract at this point too. Gently fold the melted chocolate and chocolate chips into the mixture.
Add a quarter cup of icing sugar to a bowl. Roll your cookie dough into roughly one to two tablespoon-sized balls, and coat in the icing sugar. Depending on the size of your cookie dough calls, you may have icing sugar left over.
Bake for ten minutes, until the meringue cookies are almost completely baked through and have crackly tops. Set aside to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. Enjoy!
Tips
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Despite the way these cookies look, they’re not very difficult to make. Here are a couple of tips to make them turn out perfect.
- When separating your egg whites from the egg yolks, make sure that no bits of yolk managed to slip into the egg whites. If you were making meringues, it would be a much bigger issue, but for these cookies, just be mindful as it will help you during the whipping stage.
- If you happen to have a high speed stand mixer, that will make your life easier. You can totally make this with an electric hand mixer, but preparing the ingredients in the bowl of a stand mixer, and then mixing using the whisk attachment is playing on easy mode.
- A baking mat is always handy for avid cookie monsters. They’re reusable, and don’t require much prep (just toss them on to your baking tray and go).
- Both Dutch-processed and natural cocoa powder are okay to use.
- If you choose to make slightly larger cookies, please remember that the baking time may be slightly impacted as well.
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More cookie recipes
If you’re looking for some other cookie recipes, check out:
Variations
There are a lot of ways to create variations of cookies recipes. However, they do sometimes affect baking times. Please do take this into consideration with the below.
Go nuts. Add some chopped nuts to your cookie dough, I like walnuts or pecans for their crunch.
Espresso yourself. If you don’t have instant coffee available, you can make a one to one substitution with instant espresso powder.
Chocolate madness. While these melt-in-your-mouth cookies already are very chocolatey, you can omit the powdered sugar topping, and instead drizzle on some melted chocolate or fudge.
Gluten-free version
Oh, and it has a gluten-free option too. And I'm going to quickly explain that to you here. You see, when I first planned this recipe I had intended to make it completely a gluten-free chocolate chip cookie recipe. Alas, fate intervened and I ran out of cocoa powder. I substituted by adding in a ¼ cup of hot chocolate mix (specifically, Camino Original Dark Hot Chocolate mix).
And magic happened.
So, if you'd like this to be gluten-free, all you have to do is switch out the ¼ cup of hot chocolate mix for another ¼ cup of cocoa powder. Keep in mind though that hot chocolate mix includes sweetener, milk powder, and other things too; the texture and taste will likely come out a little different.
Please also ensure you’re using a gluten-free vanilla extract. I was recently made aware that some brands of vanilla extract are not gluten-free.
Storage suggestions
These cookies can be stored in an airtight container for up to five days. They are a bit more delicate than some other types of cookie, so I’d recommend not stacking too many atop one another.
Triple Chocolate Meringue Cookies, Updated
This is an update of my original chocolate meringue cookie recipe post. The original post was first published here on November 3rd, 2016. The recipe has remained the same, but I’ve rewritten the post for clarity, to remove some now irrelevant sponsorship information; I’ve also added some bright new photos, and a (hopefully!) helpful recipe video.
This is a weird recipe
I’ll be honest with you, bestie. This is a weird recipe. It was one of my very early recipes on Chocolates & Chai (and in fact, one of my very first sponsorships, with a company that has since become defunct), and at the time I wasn’t really writing a “food blog” with the idea that people would replicate my recipes at home step-by-step. (Back then it was a much more informal blog with recipes and notes for myself and for any friends and/or family that happened to be reading!)
I used Camino’s hot chocolate mix as an ingredient. Every hot chocolate mix is slightly different so the resulting cookies vary slightly as well. Unless you’re using a very specialized/awkwardly-developed mix, you should still be fine using whatever hot chocolate mix is available to you.
But if you want to avoid all that hassle, it’s easy to swap out the chocolate mix for another quarter cup of cocoa powder).
Okay bestie, that's all for this week. As always, if you like these Triple Chocolate Meringue Cookies, please be sure to comment below, and share the post with your friends (it helps me out a lot!).
📖 Recipe
Triple Chocolate Meringue Cookies (Gluten-Free Option)
- Total Time: 30 minutes
- Yield: 15–20 Cookies 1x
- Diet: Gluten Free
Description
These Triple Chocolate Meringue Cookies are dark, decadent, and bursting with flavour. A crispy chocolate meringue outside, a fudgy chocolate inside, and a delicious spattering of dark chocolate chips. This is the kind of cookie you make to celebrate, or to get that someone special to smile just a little wider than usual. And you know what else? There's a gluten-free option too!
Ingredients
- 1 cup dark chocolate, melted
- 3 egg whites, room temperature
- 1 ¾ cup icing sugar
- ¼ cup unsweetened cocoa powder
- ¼ hot chocolate mix (substitute with ¼ cup cocoa powder for gluten-free)
- 1 tablespoon cornstarch
- A pinch of salt
- ½ teaspoon instant coffee
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Coat baking tray with parchment paper.
- In a large bowl, vigorously beat egg whites to form soft peaks. In batches, mix in ½ cup icing sugar; continue to form a meringue.
- In a separate bowl, whisk together 1 cup icing sugar, cocoa powder, hot chocolate mix, cornstarch, instant coffee, and salt.
- On low speed blend the dry ingredients and vanilla extract into the meringue.
- Fold in the melted chocolate and chocolate chips.
- Place ¼ cup icing sugar in a bowl (¼ cup is approximate, the size of your dough balls will impact how much you need).
- Roll dough into roughly 1-2 tablespoon-sized balls and coat with icing sugar.
- Bake for approximately 10 minutes, until almost completely baked with crackly tops. Cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Martine
Oh wow these look amazing! I want to eat them NOW! Will definitely try them out \! Thanks for sharing the recipe 🙂
Riz
Thanks Martine! I hope you enjoy them! Make sure to take a photo and share on Instagram with #ChocolatesAndChai so I can see how it turned out for you too! 🙂
Tisa Jacob
Riz! I believe your blog possesses the power to make us all smile a little bit wider :-DD. So entertaining. And honestly even if I don’t much like heavy doses of chocolate in sweets, I may just go out of my way and give this a try. Thanks, great job, “bestie”!
Riz
Aww, thanks so much bestie!! I hope you try it, and I really hope you enjoy it!
Choclette
Having the Universe for your bestie is pretty cool 😉 These cookies aren’t cook at all, they are hot and I so wish I had one right in front of me now.
Riz
Haha, thanks! Luckily, you now have the recipe… so you can have this cookies in front of you pretty quick! 😉
Choclette
BTW, if you wanted to join in with We Should Cocoa, you need to mention it on your post and link back to the We Should Cocoa post.It would be great to have these beauties on board.
Riz
Oh okay, thanks for letting me know! I’ll keep it in mind with my next cocoa-based post! 🙂
Kate @ Veggie Desserts
Ooh these triple chocolate cookies look delicious
Riz
They are, they are!
Gemma
I just made these and they’re amazing! I did find the mixture really wet though. Added a touch more cornflour and icing sugar and that helped.
Riz
Woohoo! I’m glad you made it work for you Gemma!
Anja
Hi Riz! I came to your blog and immediately I see these gorgeous cookies. I’m almost angry at you, because you’re making me hungry and I’m almost biting the screen 🙂 Looks sooo delicious. Saving it for later 🙂
Anja
Use Your Noodles
Riz
Hey Anja! Thanks for passing by! Don’t bite your screen, write down the recipe first!!!
Riz
hanna
These looks so amazing!!!
Riz
I hope you enjoy them Hanna!
Jean | DelightfulRepast.com
Riz, what a treat these will be for my chocoholic friends! Especially the ones who are also gluten-free. Glad I found your blog today!
Riz
I’m glad you found me too Jean! Hope you and your friends love the cookies!
Happy Holidays!
Yulie Sullivan
Hi wow I really love your cooking recipes I love to cook too but only my own Filipino food I would love to try your recipes.
Riz
Hi Yulie! Thanks so much! Please do try out the recipes sometime, and feel free to share some photos with me on instagram #ChocolatesAndChai 🙂
TD
If i subsitute 1/4 c. cocoa powder for 1/4 c. hot chocolate mix powder though the taste would be so much stronger – cocoa is unadultrated chocolate and hot chocolate has milk powder and sugar as well… but the quantity substitution is the same? doesn’t make sense.
Maybe I misunderstood something?
Riz
Hi TD,
You’re correct…there WILL be a slight difference in taste. I already mentioned this as part of the post, I’ve made the recipe using hot chocolate mix (I like the Camino Dark) and regular cocoa powder, and the difference is not really noticeable as long as all goes well in the mixing stages.
Hope that helps!
Riz
Tabby
Wow, wow, wow!! These are amazing little gems of gooey goodness!! I had leftover egg whites from an ice cream recipe, so I thought I would try this. So glad I did. This is going in my favorites! Thank you for sharing!!!
Riz
Ahh! I’m so glad you found this recipe! It’s one of my personal favourites! Thanks for commenting Tabby!
joandsue
Oh my gosh – I can’t believe I haven’t seen these until now. I need them in my life ASAP! So decadent!
Riz
You really do! This is still one of my most well-received recipes!! I’ve had so much lovely feedback on it!
Colleen Milne
I love chocolate (especially triple!) and love meringue, so these couldn’t be more perfect. A must try. Thanks for posting, Riz!
Riz
I hope you enjoy them, Colleen!
Janet
Even the metric version uses “1 cup of chocolate melted”. Please give a weight of chocolate instead. I cup of chocolate chunks unmelted has a lot of open space between the pieces, which will impact the total amount. Weight is more accurate.
Riz
Hi Janet,
Sorry about that, I’m not sure why the converter is converting that amount. It’s about 5oz (140g-ish).
Hope that helps!