Skill required: Beginner
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1. Preheat oven to 400°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks.
5. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
6. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
7. On low speed, beat dry ingredients into meringue.
8. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
9. Place 1/2 cup sugar in bowl.
10.Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
11.Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
12.Bake until puffed and tops crack, about 10 minutes.
13.Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: 24 cookies
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