A delicate cookie that's crispy on the outside and soft and fudgy on the inside. A treat for the whole family!

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
20
Yield:
40 cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnish:

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line 2 large baking sheets with parchment paper.

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  • In a small bowl, whisk together sugar and cornstarch; set aside.

  • In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder, until just blended.

  • Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers.

Nutrition Facts

52 calories; protein 0.9g; carbohydrates 10.2g; fat 1.4g; sodium 9mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2015
These are Delicious! Im always looking for low calorie treats; ) i did decrease the sugar a bit just my personal preference. Also i did add about 1/2 cup of chopped pecans yummm!Thank you for this very tasty cookie! Read More
(5)

Most helpful critical review

Rating: 1 stars
09/20/2016
Did not work out for me flat as pancakes! Read More
40 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/04/2018
I am a 10 year old boy and these were epic. I made them and they turned out perfect. I did 45 minutes instead of 30. Read More
(5)
Rating: 5 stars
02/04/2015
These are Delicious! Im always looking for low calorie treats; ) i did decrease the sugar a bit just my personal preference. Also i did add about 1/2 cup of chopped pecans yummm!Thank you for this very tasty cookie! Read More
(4)
Rating: 5 stars
02/15/2015
My daughter says these are the best cookies ever! She loves the fact that they are light as air. The recipe makes just enough for the family. Read More
(3)
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Rating: 5 stars
12/11/2015
I made these for a cookie exchange and they are so good I can't stop eating them:) Hints: use good quality chocolate. I replaced the 1/2 cup of chocolate with 3 ounces of Ghiradelli Semi-Sweet baking chocolate (chopped in small pieces). Also when folding in cocoa and chocolate -- don't over fold it! I baked it for 15 minutes turned racks then continued for 10 minutes. Turned the oven off and let them remain in the oven for an additional 5 minutes then cooled them on a cooling rack. If they lift of the parchment paper - they're done. Read More
(3)
Rating: 5 stars
07/07/2015
Im not really a baking type of person but Totally love this recipe! Using all very staple and cheap ingredients and super easy steps the cookies turns out really crunchy and tasty! Totally recommend this recipe! Yummy! Read More
(1)
Rating: 4 stars
01/06/2017
These are so easy and they taste great also. Read More
(1)
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Rating: 4 stars
12/16/2016
I loved it. I had no trouble getting the meringue to form stiff peaks and my egg whites were cold. I think I made them a big large. My family loved them. Definitely doing this again! Read More
Rating: 5 stars
12/15/2017
Amazing Read More
Rating: 3 stars
07/15/2016
I've succeeded at making meringue cookies in the past; however at 30 minutes although these cookies were "dry to the touch" they were still uncooked inside. After completely cooled they were soft and chewy -- not light-and-crunchy. Was it supposed to be "hard to the touch"? Read More
Rating: 1 stars
09/20/2016
Did not work out for me flat as pancakes! Read More
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