Ingredients:
- Nonstick vegetable oil spray
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces) (*I used 1 cup semisweet chocolate and 1/2 cup dark chocolate.)
- 3 large egg whites, room temperature
- 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Directions:
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray and set aside.
Melt 1 cup chocolate chips ON HALF POWER in a glass bowl in microwave, stirring frequently, about 1 minute. If needed, repeat process. Set aside and let 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 cream.
In a separate bowl, whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the "marshmallow cream" mixture.
Next, add remaining 1/2 cup chocolate chips to the lukewarm chocolate mixture in glass bowl.
Add chocolate mixture to "marshmallow cream" mixture and blend well. (Dough will become very stiff.)
Place remaining 1/2 cup powdered sugar in separate 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 for approximately 10 minutes on cookie sheet. Transfer to rack and allow to cool. Makes about 24 cookies. Best news ever? Each cookie is approximately 72 calories, and they're pretty rich, so you'll only need one to hold you over for an hour. Yum.
*www.picklee.com