Cocoa Meringue Kiss Cookies (Whole-Egg Version – Richer & Chewier)

This is the classic old-school style your recipe was based on. Using whole eggs gives a denser, fudgier center and a more tender bite. 

Ingredients 

  • 4 whole large eggs (straight from the fridge is fine) 
  • 1½ cups granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp Baker’s Kiss spice blend (Kiss the Chef Spice)
  • ¼ cup (30g) all-purpose flour
  • 5 cups (500–550g) coarsely to medium-ground walnuts OR almonds (some small chunks = great texture)
  • Pinch of salt (optional) 

Instructions

  1. In a stand mixer or with a hand mixer, beat the whole eggs and sugar together on medium-high speed for 4–5 minutes until thick, pale, and ribbon-like (it won’t get as stiff as meringue, but will triple in volume). 
  2. Add the cocoa powder, flour, Baker’s Kiss, and pinch of salt. Beat or fold just until fully combined.
  3. Stir in the ground nuts by hand—the mixture will be very thick and sticky.
  4. Cover the bowl with plastic wrap and refrigerate overnight (this is non-negotiable; it firms everything up and makes it scoopable).
  5. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
  6. Drop by heaping tablespoonfuls (or small cookie scoop), spacing 1½–2 inches apart.
  7. Bake 15–18 minutes. The tops will crack and look dry, bottoms will be lightly golden. Centers stay deliciously chewy—do not overbake.
  8. Cool on the sheet 3–4 minutes, then transfer to a rack. 

Yield

  • Approximately 36–40 cookies 

These are the exact rich, fudgy, nut-packed cookies you remember—perfect every time. Freezes beautifully. 

 

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