1-1/2 cups semi-sweet chocolate chips, 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
- Preheat oven to 350. Spray two large baking sheets with nonstick spray.
- Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2minutes. Cool slightly.
- Using mixer, beat whites to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk 1 cup powdered 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 be stiff.
- Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared baking sheet. Repeat with remaining dough; spacing 2 inches apart.
- Bake until puffed and tops crack, about 10 minutes.
- Cool on sheet on rack 10 minutes. Transfer to rack. Cool.
- Makes 18 cookies.
