These chocolate chip cloud cookies are so light and airy that it feels like you are eating a cloud. The unique texture makes the cookies so fun to eat. They are also great for gifting or for serving at an event.
These chocolate chip cookies have such a unique texture. They are incredibly light and airy with a chewy gooey chocolate center. They are my favorite cloud cookie recipe so far. I came across the idea of chocolate chip cloud cookies a while ago but most of the recipes seemed very complicated. This version is simple and the cookies come out very cloud-like.
Ingredients
- Mini semisweet chocolate chips
- Egg Whites
- Sugar
Mini semisweet chocolate chips: Mini chocolate chips are used to create the chocolate base for the cookies. More mini chocolate chips are added on top to make them chocolate chip cookies. You do need to use mini chocolate chips and not regular chocolate chips. Because the cookies are so light and delicate, regular chocolate chips are too heavy and will fall through the surface of the cookies.
Egg whites: Egg whites are whipped with sugar to create a meringue which is what gives these cookies their airy cloud texture.
Sugar: We use regular granular white sugar to make these cookies.
How to Make Chocolate Chip Cloud Cookies
- The egg whites are beaten with a mixer until they start to form soft peaks.
- The sugar is then gradually added in and beaten until you achieve stiff glossy peaks.
- Some of the chocolate chips are melted down.
- The melted chocolate is then folded into the meringue batter.
Use a cookie scoop to scoop the meringue batter onto a parchment-lined baking sheet. The batter is spread out into a circle and sprinkled with mini chocolate chips.
The cookies are then ready to be baked. Once they are out of the oven, give them a few minutes to cool and then they are ready to eat.
Cookie Texture
These cookies use a meringue base but adding the melted chocolate really changes the texture from a classic meringue cookie. The outside is light and delicate, like a traditional meringue cookie. When you bite in, the inside is gooey, soft and chewy, almost like an airy marshmallow texture. The texture is also similar to macarons. Both marshmallows and macarons also use a meringue base which is why these cookies will remind you a little of both. If you eat them soon after they are done baking, the center has a more melty, lava-like center.
If you’ve made my other cloud cookies, these are a little different. Adding the chocolate not only changes the flavor but does also changes the texture. The cookies also have a rich chocolate flavor to them.
More Cloud Recipes
3 Ingredient Chocolate Chip Cloud Cookies
Ingredients
- 1 cup (177 g) mini semisweet chocolate chips divided
- 2 large egg whites room temperature
- 1/3 cup (66 g) granulated white sugar
Instructions
- Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper.
- Add 3/4 cup (133 g) mini semisweet chocolate chips to a microwave-safe bowl. Heat in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method. Set aside to cool slightly.
- Add the egg whites to the bowl of a clean stand mixer.
- Using the wire whisk attachment, beat at medium speed until the eggs are foamy and soft peaks are just forming, about two minutes. The egg mixture should also turn white.
- With the mixer still running, slowly add the sugar, 1 tablespoon at a time, until all of it is added. Do not stop the mixer in between. Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form. After you have stiff peaks, you can stop the mixter and use a spatula to scrape the sides of the bowl, adding any sugar that got splattered back into the mixture. Beat again on high speed for another few seconds or until the sugar is incorporated.
- Gently fold in the melted chocolate, a little at a time, being careful not to deflate the meringue. Fold until it’s evenly combined, uniform in color, and no white streaks remain.
- Use a 1.5 tablespoon cookie scoop to scoop out the meringue onto the prepared baking sheet, spacing about 2 inches apart.
- Use an offset spatula to spread and flatten each mound to a circle about 2 ¼ to 2 ½ inches wide. The batter will be too sticky to make the surface smooth but just spread it in a circular motion. When it is topped with chips and baked (it will puff up a little during baking), the surface will smooth out. You do want to make the cookies at least 2 ¼ inch wide, otherwise it will be too thick and crack during baking.
- Sprinkle the tops of the cookies with the remaining mini chocolate chips. Be careful not to have the chips clustered too close together. Too much weight causes the cracks in the cookies and can also cause the chips to fall through.
- Bake for 1 hour. When they are done, the tops should feel dry. Let the cookies cool before removing them from the baking sheet. If for some reason you have any cookies still stuck to the baking sheet, they may need slightly longer baking time. If that is the case, you can put just those few back into the oven for a little longer.
Notes
- To successfully make a meringue, make sure your mixer, mixing bowl, beaters and bowl holding egg whites are all clean. Any drop of egg yolk or oil will cause the meringue to not whip up.
- Also do not stop the mixer in between adding the sugar as this can also cause the meringue to fail.
- Some of the cookies may need a longer baking time depending on thickness, amount of chocolate chips, etc. Most of them should be done at the 1 hour mark though.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
