Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Preheat the oven to 275°F. Line 2 large baking sheets with parchment paper.
Bring 2 inches water to a simmer in a medium saucepan.
Transfer hot egg mixture to a stand mixer fitted with the whisk attachment and whisk on medium-high speed until it is cooled completely and forms stiff, glossy peaks, about 8 minutes.
Remove the bowl from the mixer.
Drizzle half of the chocolate over the top and fold in with a few gentle strokes.
Drizzle with remaining chocolate and fold until just swirled in.
Use a soup spoon to scoop up and drop about 1/4 cup batter at a time onto the prepared baking sheets, spacing cookies about 1 inch apart; if you like, use the back of a small spoon to even out each cookie and swirl top to form a peak. (Alternatively, pipe out cookies using a pastry bag fitted with a large plain or star tip.)
Bake until cookies are dried but still a little soft inside, about 45 minutes.
Turn off the oven, prop open the door and let cookies cool completely in the oven, about 1 hour.
Remove from the baking sheets and serve, or store in an airtight container at room temperature for up to 3 days.