3 Ingredient Chocolate Chip Cloud Cookies
These chocolate chip cloud cookies are so unique and fun and only require a few ingredients! They’re crispy on the outside with a gooey chocolate marshmallow-like inside. These will definitely be popular!
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.
- I like to use this large cookie sheet* for these cookies.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 69kcal, Carbohydrates: 11g, Protein: 0.4g, Fat: 3g, Saturated Fat: 2g, Sodium: 7mg, Fiber: 1g, Sugar: 10g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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