Deep Dark Chocolate Cookies
Ingredients
| Nonstick vegetable oil spray |
| 1 1/2 cupsbittersweet chocolate chips; about 9 ounces divided |
| 3 largeegg whites; room temperature |
| 2 1/2 cupspowdered sugar; divided |
| 1/2 cupsUnsweetened cocoa powder |
| 1 tablespoonCornstarch |
| 1/4 teaspoonSalt |
Deep Dark Chocolate Cookies Preparation
Preheat oven to 400F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Prep: 30 minutes; Total: 50 minutes
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