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
Units
Scale
- 1 cup dark chocolate, melted
- 3 egg whites, room temperature
- 1 3/4 cup icing sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 hot chocolate mix (substitute with 1/4 cup cocoa powder for gluten-free)
- 1 tablespoon cornstarch
- A pinch of salt
- 1/2 teaspoon instant coffee
- 1 teaspoon pure vanilla extract
- 1/2 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
