Deep Dark Chocolate Cookies

• 1-1/2 cup Bittersweet Or Semi-sweet Chocolate Chips, Divided
• 3 whole Egg Whites
• 2-1/2 cups Powdered Sugar, Divided
• 1/2 cups Unsweetened Cocoa Powder
• 1 Tablespoon Cornstarch
• 1/2 teaspoons Salt
• 1/2 teaspoons Vanilla

1. 1. Preheat oven to 400F.
2. 2. Melt 1 cup of the chocolate chips in a small glass bowl in your microwave by zapping on 50% power for about 3-4 minutes, stirring every minute or so. When completely melted and smooth, set aside to cool slightly.
3. 3. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually beat in 1 cup of the powdered sugar, until the mixture looks like soft marshmallow cream.
4. 4. Whisk another 1 cup of powdered sugar, the cocoa, cornstarch, and salt together in a medium bowl to blend. On low speed, blend these dry ingredients into the egg white mixture. Stir in the melted chocolate, the extract, and the remaining 1/2 cup chocolate chips. The dough will be stiff but still quite sticky.
5. 5. Place the last 1/2 cup of powdered sugar in a small shallow bowl. Using teaspoons, drop dough by spoonfuls into the sugar, and roll around gently to coat. Place on parchment or silpat-covered baking sheet about 2 inches apart.
6. 6. Bake until puffed and tops crack, about 10 minutes. Cool on the baking sheets for about 10 minutes (cookies will flatten as they cool) then transfer to a baking rack to cool completely.
7. Can be stored in an airtight container for several days, or gobbled up by passers-by in no time.

bittersweet or, egg whites, powdered sugar, cocoa, cornstarch, salt, vanilla

Taken from tastykitchen.com/recipes/desserts/deep-dark-chocolate-cookies/ (may not work)