Whoever said food is the way to a man’s heart was being quite discriminatory because it definitely applies to me as well. These cookies could win anyone’s affection. Because OH MY GOODNESS. They are so, so good.
In the spirit of being almost put together and showing my perfectionist self some grace, I decided not to re-make the entire batch because of the cracks that happened when cooling. They may look imperfect, but I guarantee that they taste delicious and are so easy to make! The outside is crisp and the inside reminds me of marshmallow fluff!
This was my first time making meringue cookies and I’m surprised at how easy and delicious they are! I have a kitchen aid so it did all the work of fluffing the egg whites. I would highly recommend using some sort of stand mixer, but if you don’t have one a hand mixer will do. A word of advice: do not use a plastic bowl or plastic utensils. I learned this the hard way my first time making lemon meringue pie. There is a chemical in plastic that keep egg white from thickening and forming peaks, so whenever you want to beat egg white only use metal or wood utensils and bowls.
These are a great twist on the traditional chocolate chip cookies. A delicious variation would be using chopped nuts, butterscotch chips, or white chocolate chips in place of the milk chocolate chips. During christmas you could use crushed candy canes!
You can find this recipe with gorgeous photos and step-by-step instructions on the charming food blog Gimme Some Oven here.