Chocolate Chip Cloud Cookies
These delightful cloud cookies are wonderfully fluffy and tender, featuring a hint of chewiness and a burst of chocolate chips in every morsel! Crafted with whipped egg whites, sugar, and rich chocolate, these gluten-free meringues dissolve blissfully on your tongue.
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Ingredients
- 1/2 cup egg whites
- 1/8 tsp cream of tartar
- 1 cup chocolate chips
- 2 tbsp unsweetened cocoa powder
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- 1
Preheat your oven to 300°F. Line a baking sheet with a silpat mat or a nonstick silicone baking pad.
- 2
In a spacious bowl, use a mixer to whip the egg whites and cream of tartar on high speed until soft peaks begin to appear. Gradually incorporate the sugar, adding a small amount at a time, followed by the vanilla extract. Continue beating after each addition until stiff peaks form, the sugar has fully dissolved, and the mixture has a shiny finish.
- 3
Sift cocoa powder over the egg white mixture and carefully fold it in until fully integrated.
- 4
Gently incorporate the chocolate chips into the batter. Using a heaping tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet. This will yield approximately 30 to 32 cookies.
- 5
Bake for 34 to 40 minutes, or until the cookies are just dry to the touch. Allow them to cool for a few minutes before transferring them from the baking sheet. Let them cool completely on a wire rack. Store in a covered container at room temperature.
Nutrition Information
Notes & Tips
- Recipe adapted from Hershey’s Kitchens