Ingredients
- 1 1/2 cups dark chocolate chips (I use Ghiradelli 60% cacao bittersweet chips)
- 3 large egg whites, at room temperature
- 2 1/2 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- granulated sugar (optional, see note below)
Preparation
Step 1
Preheat oven to 400 degrees and lightly grease 2 baking sheets or line with Silpat mats.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
In a large bowl, beat whites to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
In a medium bowl, combine 1 cup powdered sugar, cocoa, cornstarch, and salt and stir to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate, vanilla extract, and 1/2 cup chocolate chips.
Place 1/2 cup sugar in bowl. Roll heaping tablespoons of cookie dough into balls and then roll in powdered sugar. Repeat with remaining dough, and place on prepared baking sheets. Bake for 10 minutes, or until the cookies have puffed slightly and the tops crack. Transfer to rack to cool.
Note: In David Lebovitz's recipe for black and white cookies, he rolls the balls of dough in granulated sugar prior to rolling in powdered sugar. This helps keep the powdered sugar from being absorbed into the dough. If you'd like your cookies extra bright white, you might want to try this trick.