1-1/2 c. dark chocolate chips, divided3 large egg whites, at room temperature
2-1/2 c. powdered sugar, divided
1/2 c. unsweetened cocoa powder
1 tbsp. cornstarch
1/4 tsp. salt
Heat oven to 350F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Melt 1 cup of dark chocolate chips in microwave, stirring after 30 second intervals, until melted and smooth. Set aside to cool slightly. Using electric mixer, beat eggs whites in a large bowl until soft peaks form. Gradually beat in 1-1/4 cup of powdered sugar and continue beating until mixture resembles soft marshmallow creme. In a medium bowl, whisk together remaining 1-1/4 cup of powdered sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue. Add in melted chocolate and remaining 1/2 cup of dark chocolate chips (dough will become extremely stiff). Place 1/2 cup powdered sugar in a bowl. Scoop out 1 tablespoon of dough and roll into a ball. Roll in powdered sugar, coating thickly. Place on prepared baking sheet about 2 inches apart.
Bake 10 minutes or until puffed and tops are cracked. Let cool on baking sheet for about 10 minutes before removing to wire rack.
Yield: 36 cookies with #70 scoop
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