EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

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Emily Luchetti's Chocolate Chip Meringue Cookies image

These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.

Provided by Martha Rose Shulman

Categories     cookies and bars

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 6

3 large egg whites/100 grams
1/2 cup sugar/100 grams
1/2 cup chocolate chips/82 grams
1 tablespoon dark cocoa powder/8 grams
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt

Steps:

  • Preheat oven to 275 degrees. Line baking sheets with parchment.
  • In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
  • Fold in chocolate chips, cocoa powder, vanilla extract and salt.
  • Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

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