Ingredients
Method
Preparation
- Preheat your oven to 300°F and line a cookie sheet with parchment paper.
- In a large bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer, whip them on high until soft peaks form.
- Gradually add the granulated sugar while continuing to beat the mixture until stiff peaks form.
- Gently sift the hot cocoa mix over the meringue and fold it in carefully.
- Incorporate the chocolate chips with gentle folds, maintaining the airy texture of the meringue.
- Using a 1 1/2 tablespoon cookie scoop, scoop out mounds of batter onto the prepared cookie sheet, spacing them about 2 inches apart.
- Sprinkle the tops with chocolate sprinkles or mallow bits.
Baking
- Bake for 20-23 minutes until the edges start to brown slightly.
- Turn off the oven and let the cookies sit inside for about 30 minutes to dry completely.
- Transfer to wax paper to cool. Store in an airtight container after they reach room temperature.
Notes
Ensure mixing bowl and beaters are free from grease. For a festive twist, add peppermint extract to the batter. For an extra touch, dip the bottoms of cookies in melted chocolate.