Chocolate Chip Cloud Cookies

No matter how much I love cooking, there is always a special thrill when I make something that I know has one of my kids or auntlings are going to get excited about. That’s why I love these cloud cookies so much :). They got their name from my nephew, Austin, about eight years ago. I’ve always been a fan of meringue cookies and I whipped up a batch when Austin was over at my house and decided to stir some chocolate chips into them before baking. Austin waited patiently while they cooked and then took one bite and declared them just like clouds – with the added bonus of chocolate chips!

So if you want to be the cool aunt/mama/grandmama/daddy/uncle who knows how to bake chocolate chips into clouds…I got ya covered today!

You’ll need: Chocolate Chips, two eggs, sugar, Cream of Tartar, a bit of salt, and some sprinkles if you’d like to add a little sparkle to your clouds...I mean cookies.

Crack your eggs and separate the whites from the yolk. Add in a pinch of cream of tartar and your salt.

There are all sorts of gadgets that do this but I just use my hands. Usually, I crack the egg and just gently tilt it until the white pours off, saving the yolk in the shell. You can also pour the entire egg into your hand and spread your fingers slightly to allow just the white to slide through while the yolk remains.

Or you can get one of those gadgeterators that lets you pour the egg into it and the white comes out of little spout on the bottom.

Whichever way you go, make sure you don’t get any of the yolk (the dark orange part) in this because our meringue won’t fluff up if we have yolk in it.

Beat your egg whites until soft peaks form.

Okay so what this means is that you need to beat them on high with an electric mixer for a few minutes. They will start out getting frothy and then begin to get foamy, and eventually turn white like this. As you keep on beating, they will start to hold their shape a bit, meaning you’ll see ripples remain in them where the beater has been.

Stop your mixer and pull your beaters up. Where your beaters came out of the egg whites a point will come up.  If that droops back down again (kinda like the top of a dairy queen ice cream cone), you have soft peaks.

Add in your sugar and beat it some more, unit the sugar is well incorporated.

It will get thick and glossy like divinity.

Oh my, I need to do a post on how to make divinity, don’t I? Oooh Mama has a great recipe for it…

Spray a baking sheet with cooking spray.

Stir in your chocolate chips.

Place spoonfuls onto the greased baking sheet.

I do about a well rounded teaspoon…or whatever size I’m in the mood for :)

A lot of my cooking is centered around my mood. Good thing I try to pick good moods out of the bucket each morning!

Allow your clouds to cool completely and then store them in an airtight container, or just hand them to the kids in your life and watch them disappear!

Chocolate Chip Cloud Cookies

Chocolate Chip Cloud Cookies

Ingredients

  • 2 Egg Whites
  • Pinch Cream of Tartar
  • 3/4 cup sugar
  • 24 ounces chocolate chips
  • 1/4 teaspoon salt
  • Colored sugar sprinkles (optional)

Instructions

  1. In a small mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
  2. Add sugar and beat until stiff peaks form.
  3. Gently fold in chocolate chips.
  4. Drop by level tablespoonful onto greased baking sheets. Sprinkle lightly with sugar, if desired.
  5. Bake at 300 for 20-25 minutes or until meringues are dry and crisp.
  6. Cool on baking sheets for two minutes, then remove to wire racks to cool completely.
  7. Store in airtight container.
  8. *Be sure you grease your cookie sheets!
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I’m teaming up with Nestle to help promote their Bake and Share Holiday Treat Contest! Click here to visit their Facebook page and get details on how you can enter your recipe for a chance to win $5000! We have some AMAZING cooks in the Southern Plate Family and I’d love to see one of you win this!

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~Unknown

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Comments

  1. Donna McKinney says

    Christy – My Momma calls these “Forgotten Cookies” , because we bake them, cut off the oven, leaving them in the oven, and”forget” them ’til the next morning. She also adds broken pecans to them. I love them!

  2. Sharry M. says

    Whenever I’ve made these in the past, they look pretty, but they tend to sink on the inside and are hollow. I’ve tried different recipes with different temps and baking times. Can you tell me how these turned out for you? I would love to be able to make them like the store bought ones…where they are solid all the way through.

    • Karla S says

      Martha – that is how my Mom used to make these – with peppermint – can you tell me how much for Christy’s recipe I should add? I don’t want to use too much and have them fall….1 tsp??? Help please!!! Thanks so much! Thanks too Christy for this recipe – so many of Mom’s old ones I don’t have….you are a blessing to us all!! Merry Christmas everyone!!

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