In my recent obsession with Pinterest, I have found some amazing recipes. These cookies are one of my fortuitous finds! The original recipe comes from the blog Divine Baking, which she adjusted from a recipe from Epicurious. I followed her steps, without adjusting for altitude, and found they were equally beautiful and delicious as the ones she described. What is profound about these cookies is that they are chewy, crunchy, and gooey at the same time! It is unbelievable, but true!
I have also made this recipe with melted semi-sweet chips and white chocolate chips for a delicious result. Try it with your favorite flavored chocolates, just don’t forget to adjust the sugar if you choose a milk chocolate, or it will be too sweet.
Nonstick vegetable oil 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 (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. 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 creme. Whisk 1 cup 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 become very stiff).
Place 1/2 cup sugar in 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 (8 minutes for high altitude). Cool on sheets 10 minutes. Transfer to rack; cool.
Yield: Makes about 18