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Chocolate Air Cookies with Chocolate Chips

Rated as 4.6 out of 5 Stars

"These cookies taste like flour-less chocolate cake. They also happen to be gluten-free and grain-free."
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25 m servings 136
Original recipe yields 10 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
  2. Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
  3. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
  4. Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
  5. Bake until cookies set in their centers, 10 to 15 minutes.


  • Cook's Notes:
  • Nuts are optional. I like to place a pecan half on each cookie before baking. They are awesome!

Nutrition Facts

Per Serving: 136 calories; 6.9 17.7 2.3 < 1 18 Full nutrition

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Read all reviews 4
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These were very interesting cookies. A combination of meringue, cake and crunch. Not too sweet, very chocolatey, light as air - they have the texture of eating a cloud of chocolate. They really ...

they where the best and I mean it the Best cookies I ever made thank you for this recipe

Had a lot of trouble getting the egg whites whipped - added a pinch of salt after reading some tips elsewhere, but still didn't manage to get past the soft peak stage (I think my eggs weren't fr...

These cookies all ended up spread out and attached to each other. Suspect the oven temperature is too high. We do our plain meringues at 225 for an hour.