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Author Notes: This recipe was inspired by my aunt, an outrageous chocoholic (I'm talking BAGS of chocolate chips a week), and a recipe in an old June Bon Appétit. No one will believe you when you report that not a tablespoon of butter was used in the baking process! Wash these down with a tall glass of milk...chocolate milk. —thebunalsorises
Makes 24 cookies
- 1 1/2 cups dark chocolate chips, divided (about one 9-ounce bag)
- 3 large egg whites
- 1 1/2 cups powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 3/4 teaspoon chile powder
- 1/2 teaspoon salt
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- In a glass bowl, melt 1 cup chocolate chips in the microwave until melted, about two minutes. Take it out a few times and give it a good stir to avoid burning the chocolate. Set aside.
- In a large bowl, beat egg whites to soft peaks with an electric mixer, about four minutes. Gradually beat in 1 cup powdered sugar. Once it is all combined, beat on medium speed for another two minutes. Beat in vanilla until combined. The mixture should look like a more liquid version of fluff.
- In a small bowl, whisk together 1/2 cup powdered sugar, cocoa, cornstarch, cinnamon, chile powder, and salt. On low speed, slowly beat the dry ingredients into the egg white mixture. When well combined, stir in the lukewarm chocolate and remaining chocolate chips. The mixture should sieze up slightly.
- Drop tablespoons of batter onto the cookie sheets, about two inches apart. Bake for 10-12 minutes, rotating the baking sheet halfway through. Let them cool before dusting with more powdered sugar.