This post featuring overnight chocolate chip meringue cookies recipe includes affiliate links.
Many years ago my husband’s grandmother, Bubu, made this chocolate chip meringue cookies recipe for us all to enjoy. I loved them so much. They were sweet, flakey and really delicious. I decided I wanted to make these cookies, too, so I called her up and begged her to share the recipe.
She said these cookies were actually quite simple to make, but that I needed to have patience if I wanted the perfect cookie. She said that the cookies needed to cook slowly on a low heat overnight. I said no problem, I could easily do that!
To make the cookies, I whipped the eggs whites into stiff peaks (and while whipping them, I added the sugar and vanilla). I folded in the chocolate chips and then placed the cookies in a preheated oven, turned off the oven, and waited. I waited overnight, to be exact. Bubu said the key to making the perfect meringue cookie requires patience.
So I left the cookies in the oven overnight, and when I woke up in the morning, voila, I had these beautiful cookies to enjoy!
This recipe is so EASY and the result is outstanding each and every time.
I love this recipe so much, that I continue to make this chocolate chip meringue cookies recipe time and time again. In fact, I make it every year during Passover (more on that later).
Ironically, when I first learned how to make these cookies, I was eating gluten and hadn’t a care in the world. Boy have times changed! Of course now, after being diagnosed with celiac disease in April 2012, I’m totally gluten-free. It’s amazing how these cookies I love so dearly are naturally gluten-free too. No gluten, no problem!
These Cookies are Kosher for Passover!
As mentioned, I make these cookies each year for Passover. The cookies are totally grain-free and completely gluten-free, making them the perfect cookie to enjoy during the Passover holiday, when one cannot eat grains that have been leavened. These cookies require only four ingredients that I bet you readily have available at home already – egg whites, vanilla, sugar and chocolate chips.
There’s no need to put together a weird matzah meal concoction to get a delicious dessert for Passover.
I also have a feeling these cookies would make for a great Easter cookie too. They require eggs (an Easter staple) and they almost taste like flaky Peeps!
Of Course, They Taste Great, Too!
I love these cookies not only because of their simplicity, but also because they provide a light and sweet dessert. A heavy meal calls for a light and sweet dessert, right?
While cookies made from gluten-free flours are delicious, they can feel heavy in the tummy after you’ve enjoyed a big meal. But these chocolate chip meringue cookies, well, they are light and flakey and give you just the tiny bit taste of sweetness you crave after dinner. In addition to being flaky, you’ll notice that the cookies even have a little softness to them, particularly in the center of the cookie and especially if you allowed them to cook slowly overnight.
Remember, if you make this chocolate chip meringue cookies recipe, make sure your chocolate chips are gluten-free (I know it sounds obvious, but you’d be surprised at how companies sneak in gluten, even chocolate companies). I often use Enjoy Life Mini Chocolate Chips, which are certified gluten-free.
I hope these light, sweet and flakey cookies make your celebrations a little sweeter this year – enjoy!
Gluten-Free Chocolate Chip Meringue Cookies Recipe
- 2 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Prepare a baking sheet with foil (lightly grease with cooking spray) or use parchment paper
Beat egg whites with mixer until stiff peaks form (about 2 minutes)
Gradually add sugar and then vanilla and continue to mix well.
Fold in chocolate chips by hand.
Drop cookies by spoonful on baking sheet.
Place cookies in oven, turn the oven off, and then when you wake up in the AM, the cookies will be ready.