CHOCOLATE CRINKLE COOKIES
Ingredients
Nonstick Vegetable 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 DARK cocoa powder
1 Tbsp cornstarch
1/2 tsp salt
Directions
Preheat oven to 400. Spray 2 large baking sheets with nonstick vegetable oil spray
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice (about 2 minutes).. or in saucepan over saucepan of simmering water. Cool slightly.
Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medicum bowl to blend.
On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff.
Place 1/2 cup sugar in separate bowl. Roll 2 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. 8-10 minutes.
Cool on sheets on rack 10 minutes.
Transfer cookies to rack to cool.
1 comment:
These were excellent, I suggest high quality chocolate chips at 70% cocoa or higher. Thank you for sharing.
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