These chocolate chip cloud cookies are light, airy, and delicately chewy with chocolate in every bite. I love how they melt in my mouth while still having a soft center that feels comforting and satisfying. They come together with minimal effort and simple ingredients, making them one of my favorite treats when I want something sweet without heaviness.
Why You’ll Love This Recipe
I like this recipe because it uses just a few basic ingredients and requires no flour or butter. I enjoy how light these cookies feel, yet they still satisfy my chocolate cravings. I also appreciate that they are naturally gluten free and lower in calories, which makes them perfect for everyday baking or special occasions. I find they taste even better the next day when the texture becomes slightly chewier inside.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup egg whites, from 3 to 4 large eggs, at room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 cup chocolate chips or chocolate chunks
Directions
I begin by preheating the oven to 300°F and lining my baking sheets with a nonstick silicone mat. In a large, clean mixing bowl, I beat the egg whites with the cream of tartar on high speed until soft peaks form. I gradually add the sugar, a little at a time, then add the vanilla, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved.
I sift the cocoa powder over the whipped egg whites and gently fold it in, taking care not to deflate the mixture. Next, I fold in the chocolate chips. Using heaping tablespoons, I drop the mixture onto the prepared baking sheets, spacing them slightly apart. I bake the cookies until they are dry on the outside, then let them cool completely before removing them from the pan.
Servings And Timing
This recipe makes about 30 cookies.
Preparation time: 15 minutes
Baking time: 34 to 40 minutes
Total time: approximately 55 minutes
Variations
I sometimes replace the chocolate chips with dark chocolate chunks for a richer flavor. When I want something different, I like skipping the cocoa powder for a vanilla version or adding a small amount of peppermint extract for a festive twist. I also enjoy folding in finely chopped nuts for extra texture.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to four days. I actually prefer them the next day, when they develop a slightly chewier center. I do not reheat them, as their texture is best enjoyed at room temperature.
FAQs
Can I use egg whites from a carton?
I do not recommend it because they do not whip as well. I always use freshly cracked egg whites for the best results.
Why are my cookies flat?
I make sure my egg whites are whipped to stiff peaks and that no yolk or grease touches the bowl or beaters.
Are these cookies crunchy or soft?
I find they are crisp on the outside and soft and chewy on the inside.
Can I reduce the sugar?
I would not reduce it too much, as sugar helps stabilize the egg whites and gives the cookies their structure.
Can I make these ahead of time?
Yes, I often make them a day in advance since their texture improves after resting.
Conclusion
These chocolate chip cloud cookies are one of my favorite light desserts to bake when I want something simple yet special. I love how effortlessly they come together and how elegant they feel despite using everyday ingredients. This is a recipe I return to often whenever I crave a delicate, chocolate-filled treat.
Light, airy, and delicately chewy, these chocolate chip cloud cookies melt in your mouth with chocolate in every bite. Naturally gluten-free and made without flour or butter, they’re a lighter twist on classic chocolate chip cookies.
Ingredients
1/2 cup egg whites (from 3 to 4 large eggs), at room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 cup chocolate chips or chocolate chunks
Instructions
Preheat the oven to 300°F (150°C) and line baking sheets with a silicone mat or parchment paper.
In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved. Add vanilla extract.
Sift cocoa powder over the mixture and gently fold in to avoid deflating.
Fold in the chocolate chips or chunks.
Drop heaping tablespoons of the mixture onto prepared baking sheets.
Bake for 34 to 40 minutes, until the outside is dry and set.
Let cookies cool completely before removing from the baking sheet.
Notes
Use freshly separated egg whites for best volume and stability.
Do not overmix after adding cocoa and chocolate chips to maintain the airy texture.
Cookies taste even better the next day as they become slightly chewier inside.
Store in an airtight container to preserve crisp edges and soft centers.
Try swapping chocolate chips with nuts or dried fruit for variety.
