Deep Dark Chocolate Cookies

Serves: 2

Destiney Bartoletti

1 January 1970

Based on User reviews:

48

Spice

45

Sweetness

51

Sourness

42

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 tbsp

Cornstarch

1 tsp

Salt

Directions:

1

Preheat oven to 400°F

2

Spray 2 large baking sheets with nonstick spray

3

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes

4

Cool slightly

5

Using electric mixer, beat whites in large bowl to soft peaks

6

Gradually beat in 1 cup sugar

7

Continue beating until mixture resembles soft marshmallow creme

8

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend

9

On low speed, beat dry ingredients into meringue

10

Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff)

11

Place 1/2 cup sugar in bowl

12

Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly

13

Place on prepared sheet

14

Repeat with remaining dough, spacing 2 inches apart

15

Bake until puffed and tops crack, about 10 minutes

16

Cool on sheets on rack 10 minutes

17

Transfer to rack; cool

18

Preheat oven to 400°F

19

Spray 2 large baking sheets with nonstick spray

20

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes

21

Cool slightly

22

Using electric mixer, beat whites in large bowl to soft peaks

23

Gradually beat in 1 cup sugar

24

Continue beating until mixture resembles soft marshmallow creme

25

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend

26

On low speed, beat dry ingredients into meringue

27

Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff)

28

Place 1/2 cup sugar in bowl

29

Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly

30

Place on prepared sheet

31

Repeat with remaining dough, spacing 2 inches apart

32

Bake until puffed and tops crack, about 10 minutes

33

Cool on sheets on rack 10 minutes

34

Transfer to rack; cool