Method

Chocolate Cookies

1. Preheat oven to 175°C . Line a baking sheet with parchment paper. 
2. In a bowl, beat butter, brown sugar, and white sugar until light and fluffy (about 2–3 min). 
3. Mix in the egg and vanilla until smooth. 
4. In a separate bowl: whisk flour, cocoa powder, baking soda, salt (and espresso powder if using). 
5. Slowly add the dry ingredients into the wet. Mix until just combined—do not overmix.
6. Chop the chocolate into chunks and fold in with the batter.
7. Use a small cookie scoop or 1 tbsp spoon to portion out bite-size dough balls.
8. Place on tray with space between (they spread slightly). 
9. Bake for 7–9 minutes. Edges should look set, centers soft.
10. Cool on the tray for 5 minutes, then transfer to a wire rack. 

Meringue Cookies

1. Set oven to 95°C. 
2. Separate the egg whites and add to mixing bowl. 
3. Add the cream or tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high. 
4. Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. After the sugar has been added it’s time to beat in some vanilla.
5. Your meringue is done once it can hold a nice peak. Add coloring a SMALL, tiny amount of coloring in and mix a bit .  Transfer to a piping bag fitted with a large star attachment or with the tip snipped off. 
6. Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down. Pipe your meringues allowing at least an inch of space between each for airflow. 
7. Place on the center rack to bake for about 45 minutes then turn the oven off and keep inside for about 30 minutes . The meringue cookies are done when they’re are dried throughout. You’ll be able to lift them off the baking sheet and they will feel very light and dry.