1 1/2 cups bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 1/4 cups confectioners sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Place 1 cup chocolate chips in a microwave-safe container. Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy. Set aside to cool slightly.
Using an electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confectioners sugar. Continue beating meringue mixture until it reaches stiff peak.
In a separate bowl, whisk 3/4 cup confectioners sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue just until combined. Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips.
Cover and chill dough for 1 hour (up to overnight). Don’t skip this or your cookies will be too flat.
Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment (do not skip this with these cookies…they will stick).
Place remaining 1/2 cup confectioners sugar in bowl. Roll 1 level tablespoon of 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.
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