Dark Chocolate Cookies

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Yield: Makes 22-24 chocolate cookies

Measures

Melt the chocolate chips in a microwave on high for 1 to 2 minutes or until smooth, stopping to stir every 35 seconds. Set aside to cool slightly.

Using an electric mixer, beat the egg whites and vanilla extract in a large bowl to soft peaks, about 2-3 minutes.

Gradually add the melted chocolate and beat for a minute.

In a bowl, mix together the flour, cornstarch, cocoa powder, 1/2 cup powdered sugar and salt. Gradually add the flour mixture to the egg mixture and beat until to form a stiff dough, about 1 minute.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Place 1/4 cup powdered sugar in a wide bowl. Using a teaspoon get clumps of the dough and roll them into 1 1/2-inch sized balls using your hands. Roll them in the powdered sugar.

Place them on the prepared baking sheets (I flatten them slightly, but forgot to take a photo of that step!).

Bake for 10-12 minutes. Remove from the oven and allow to cool 1-2 minutes on the sheets before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

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