Dark Chocolate and Mint Chip Clouds Recipe
Easy light and airy cookies made with only 5 ingredients!
We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.
They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.
When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.
If you like the combination of mint chocolate chip, then you’ll love these little clouds.
Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.
Dark Chocolate and Mint Chip Clouds
3 large egg whites (room temperature)
1/8 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
1 cup dark chocolate and mint morsels (Nestle)
Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.
Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.
Keywords: Dark Chocolate and Mint Chip Clouds