Deep Dark Chocolate Cookies

Ingredients

• Cornstarch

  1 tbsp or 8g

• Semisweet chocolate

  Candies

  1 ½ cup large chips or 273g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ½ cup or 40g

• Salt

  Table

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  2 ½ cup or 500g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Preheat oven to 400F. 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.
2. 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).
3. 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.