These overnight chocolate chip meringue cookies have a light, flaky outer shell, and a chewy middle. They are grain-free, gluten-free, and perfect for Passover.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time8 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate chip Meringue cookies, Meringue cookies
Preheat the oven to 350º F and line two baking sheets with parchment paper. Set aside.
Beat the egg whites with your handheld or standing mixer for about 2 minutes, then slowly and gradually add the sugar and vanilla while beating the egg whites into stiff peaks. The entire process will take between 6-8 minutes.
Gently fold in the chocolate chips by hand with a spatula. Do not overmix.
Using a medium cookie scoop (or ice cream scooper or large spoon), drop scoopfuls of the meringue onto the prepared baking sheets, about 1.5" apart.
For Overnight Meringue Cookies: Place cookies in the oven, turn the oven off, and then when you wake up in the AM, the cookies will be ready. They will slowly cook overnight.For Quick Meringue Cookies: Place the cookies in the oven and bake for 10 minutes. Turn off the oven and allow the cookies to continue baking for 10-30 minutes. The cook time will vary based on the size of the cookie. For tall cookies, leave them in the oven longer, for flat cookies, take them out sooner. Use your best judgment.
Remove cookies from the oven and let them fully cool at room temperature (If needed), and enjoy!
Notes
You'll get the most evenly shaped cookies by using a medium-sized cookie scoop. You can alternatively spoon the cookies onto the baking sheet or even pipe them in a piping bag.For a dairy-free option, use dairy-free chocolate chips. I like dairy-free mini chocolate chips from Enjoy Life.These cookies are super fragile. Handle them with care. The tops will crack, but I promise you, the chewy center will remain intact.