Fudgy Meringue Cookies

• 1 cup Semisweet Chocolate Chips, Divided
• 3/4 cups Powdered Sugar, Divided
• 1/3 cups Unsweetened Cocoa
• 2 teaspoons Cornstarch
• 2 Large Egg Whites At Room Temperature
• 1/2 teaspoons Vanilla Extract
• 1/8 teaspoons Salt
• 1/8 teaspoons Cream Of Tartar

1. Preheat oven to 350u0b0F, with one rack in the top third and one rack in the bottom third of the oven. Coat 2 baking sheets with nonstick spray.
2. Place 1/2 cup chocolate chips in a microwave-safe bowl and heat in 15-second intervals until chocolate softens; stir until glossy and completely melted. Set aside to cool for 10 minutes. Whisk together 1/4 cup powdered sugar, cocoa, and cornstarch in a small bowl.
3. Beat egg whites, vanilla, salt, and cream of tartar with a mixer on medium-high speed until soft peaks form. Add remaining 1/2 cup sugar in 2 additions, beating just to combine after each addition. Continue to beat until meringue is thick and glossy, about 2 minutes more. Beat in cocoa mixture to combine, then fold in cooled melted chocolate and remaining 1/2 cup chocolate chips.
4. Drop batter by level tablespoonfuls onto baking sheets, spacing about 3 inches apart (I baked 10 cookies per sheet) and bake for 7 minutes. Rotate sheets and bake until cookies look dry and begin to crack, about 6 minutes more. Cool cookies on baking sheets for several minutes, then transfer cookies to a wire rack and cool completely.
5. These taste best the day they're baked.

chocolate chips, powdered sugar, cocoa, cornstarch, egg whites at, vanilla, salt, cream of tartar

Taken from tastykitchen.com/recipes/desserts/fudgy-meringue-cookies/ (may not work)