Chocolate Fudge Crinkle Cookies
- 1 1/2 cups bittersweet chocolate chips approx. 9 oz, divided
- 3 large egg whites room temp.
- 2 cups powdered sugar divided
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Preheat oven to 350u0b0F. 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 1/2 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk 1 cup sugar, cocoa, cornstarch, & salt in separate, medium-sized bowl to blend. On low speed, beat dry ingredients into the meringue, followed by the 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. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
bittersweet chocolate chips, egg whites, powdered sugar, cocoa, cornstarch, salt
Taken from www.yummly.com/recipe/Chocolate-Fudge-Crinkle-Cookies-1421787 (may not work)