Everyone loved these! I made myself sick because I ate so many.

After I'd read others' reviews, I used 2 Tbsp cocoa and only 1/2 cup sugar in my cookies; choc chips were omitted. Just the right sweetness and chocolatey-ness for me. On top of that, I didn't follow the instructions verbatim. I adapted instructions from other meringue cookie recipes to suit this recipe instead. First, beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. When soft peaks form, gradually beat in sugar (a little at a time) to egg whites till they form stiff peaks and look glossy. I folded in cocoa lastly--don't overfold the mixture. Since this was my first attempt at making meringue, I was slightly worried. I wondered whether combining vanilla and cream of tartar with egg whites first will actually prevent the the egg whites from "growing" in volume. Separate the egg whites from the yolks right after the eggs are out of refrigerator. Then, wait to start baking when the egg whites get to room temperature. Also, make sure you use only grease-free metal or glass mixing bowl and beeaters for whipping egg whites. Finally, these cookies took longer to get done (for me), about 35~40 minutes; they're done when the tops of the cookies are kind of hard. I got about 36~40 of them with a teaspoonfuls for each. Overall, this is a wonderful choc meringue drop recipe--definitely a keeper! The best part is they're lower in calories than other cookies!

I REALLY LIKED THIS COOKIE,MY KIDS DON'T BUT I DID CHANGE THINGS UP,ADDED CHOPPED PECANS,AND DARK CHOCOLATE CHIPS.

A simple, basic recipe that turned out only OK. These didn't bake well at such a high temperature and quick baking time (for meringues). Also, the vanilla was too overpowering. Will not be making these again without a few changes.

People loved these at my party. The first batch I made I used a spoon and felt they weren't so attractive, so I made a second batch that I piped. People didn't care how they looked and ate each equally. *I didn't use chocolate chips on top, and did add some cinnamon. I also baked the second batch on parchment paper, which I think made them better, but again, people like each equally so maybe I'm just picky.

These are the best cookies i have ever eaten in my life! i made 2 batches of 12 and the first 12 weregone within 5 minutes of cooling. my family is superrr chocoholics so i added an extra tsp of cocoa. the first 12 were a little soft in the middle. i cooked for 25 minutes and added an extra 5 after reading all the feed back. for the second batch i did a little more than 30 minutes (my cookies were a little on the larger side) all i altered was the cocoa and a littttttle extra sugar. i always bring big hit desserts to my boyfriends family party...i know exactly what to bring to the next one. if your looking for big hits also try mini cherry cheesecakes, dirt cake, raindeer poop(or also instead of balls make bars)either way a huge hit, and snowman pops for the kids. ive yet to be a disappointment with dessert. thanks for the advice. :o)

I made this recipe last night and it was excellent- I was impatient and pulled them out at 25 minutes, so the centers weren't quite done, but they were still delicious and airy and just wonderful. Tonight, using the same implements, ingredients, and technique, they turned out flat as pancakes. Still delicious, but pancakey. The weather is still cool and dry, so I don't think it was that. I guess the moral of the story is that meringue is a fickle dish. C'est la vie.

I will not use this recipe again. I made the peppermint meringues (Kathy Brandt's recipe) just last week with great success. I worried about the differences between the two recipes, especially the temperature and cooking time, but went ahead and made two double batches. The peppermint meringues just turned out so fabulous and I was really looking forward to these. These turned out brittle at the top and chewy at the bottom. Very few could stand up to even a very light touch without crumbling. The crumbled scraps did taste good, but I can't exactly put them on a plate and serve them like that. It seems the tops cooked and the rest fell to the bottom leaving an air pocket. The bottoms of the cookies were like chewy marshmallow. With the second batch, I tried leaving them in the oven longer as in the peppermint meringue recipe, but it didn't help a bit. I see many people have given this recipe good reviews, so perhaps it is something I did wrong, but I doubt it. The weather was not humid when I made them, I know how to beat egg whites properly, I followed the recipe to the letter. I simply won't use this recipe again.

These cookies were great. We made our first batch using teaspoons to form the cookies. The second batch we used a pastry bag to shape the cookies. It was easier and the results were quite presentable. The kids made the second batch with the pastry bags and they looked neater than mine. It was easy and fun to do as a group.

Yummy!! I made the mistake of not greasing my non-stick cookie sheet because I thought it wasn't needed; here's a hint - spray a spatula with cooking spray to get them off. I may have beat the egg whites too long, as my yield was way more than 18 cookies and I was dropping them by heaping teaspoons. They are light and sweet; maybe next time I'll reduce the sugar. The chocolate was just right, but then again I'm a chocoholic ;o)

These cookies were a BIG hit.

I made this recipe today. It was one of the best things I have ever eaten. I liked it because it didn't have any flour, was easy to make and had less calories/carbs than regular cookies. When I want something sweet, this is what I will make. Thanks!

These cookies are great! Nice and soft on the inside with great chocolate flavour. I followed other people's advice and increased the cocoa to 1 1/2 tbsp. and the chocolate chips to 1/2 cup. My husband liked them too and he's not a meringe fan. Thanks for posting!

These cookies remind me of when I was little. When my mother ever used egg yolks in a recipe she'd save the egg whites and we'd make these. We called them Forgotten Cookies though, and did not put cocoa in them (both ways are good!). I followed this recipe but changed the baking to how I remembered us making Forgotten Cookies: Preheat the oven to 400 degrees and when you put the cookies in, turn the oven off and "forget" about them for at least 4 to 6 hours, or overnight. Yes, you have to wait longer, but they cook perfectly! I snuck one out of the oven after 3 hours and they were still yummy. :)

I am giving this recipe 4 stars, even thought the way I made them only deserved 2 stars. I would not recommend substituting the Splenda in for the sugar unless you don't mind a strong aftertaste. I sub it a lot and don't usually mind it, but this time it was a detriment to the cookie. I am sure this recipe would have been great with sugar.

No one liked these. Maybe I did something wrong.

best cookie i ever ate. ^___^ stayed crispy and had melt-in-the-mouth texture. even after 3 days. stored airtight though.

Great recipe! Cook for the ENTIRE 30 mins--mine were nowhere near done after just 25. I baked them again for another 5-7 mins, but the oven (and cookies) had cooled completely. They still turned out well, though. I used a pinch of ovaltine b/c I didn't have cocoa powder, and they taste fantastic!

Great recipe. These turned out wonderfully and were very quick and easy. I did make a few changes to suit my personal taste. I also read the article concerning making meringue. I used only 1/2 cup of sugar and increased chocolate chips to 1/2. I baked them at 275 because my oven tends to run hot. I did have to "assist" the cookies off the cookie sheet. I expected this due to the sticky nature of meringue and found that it was no problem, but may try parchment paper next time.

I think we would have liked these a lot better without the cocoa powder. For us it made the meringue bitter. I'm not giving up though will try again with just the chocolate chips. Will let you know how I get on. For the time being thanks.