Thursday, November 17, 2011

Deep Dark Chocolate Cookies

1 ½ cups semisweet chocolate chips (divided into 1 cup and ½ cup)
3 large egg whites
2 cups powdered sugar (divided 1 ½ cups and ½ cup)
½ cup unsweetened cocoa powder
1 Tablespoon cornstarch
¼ teaspoon salt

Preheat oven to 350°F.  Spray 2 large baking sheets with nonstick spray.  Melt 1 cup chocolate chips in a 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 ½ cup powdered sugar.  Continue beating until mixture resembles soft marshmallow crème.  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 ½ cup chocolate chips.  Dough will become very stiff.

Place ½ cup powdered sugar in bowl.  Roll rounded tablespoon dough into ball; roll in powdered sugar; coating thickly.  Repeat with remaining dough, spacing 2 inches apart.  Bake until puffed and tops crack, about 10 minutes.  Cool on cookie sheet on cooling rack 10 minutes.  Transfer cookies to cooling rack; cool.

Makes about 18 cookies

VERY YUMMY!!  J

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