Man, the internet on the bus I spent all morning on wanted nothing to do with wordpress, making it awful difficult to get on and share this recipe.  Annoying, as it’s a good one!

These are probably the chocolate-iest cookies I’ve ever had, which won’t surprise you when you see the ingredient list. If you like chocolate, these are the ones for you!

Ingredients:

• 1 1/2 cups bittersweet chocolate chips
• 3 large egg whites, room temperature
• 2 1/2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Preheat the oven to 350 degrees. Grease two baking sheets and set aside. Melt 1 cup of the chocolate chips in the microwave and set aside.

In a large bowl, beat the egg whites until they hold soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until it looks like fluff. (Yay!)

In a medium bowl, combine another cup of the powdered sugar with the cocoa, cornstarch, and salt. Because both cocoa and powdered sugar can be clumpy, it’s not a bad idea to actually sift here. I did, for once!

Beat the dry goods into the egg mixture on low speed until just combined. Stir in the chocolate, which should have cooled to near room temperature by now.

Stir in the remaining chocolate chips.

At this point, it’s looking way too gloopey to roll into balls. I actually turned around to yell something about it down the hall to my mother. By the time I’d turned back, though, it had started firming up into a workable dough.

Pour the remaining 1/2 cup of powdered sugar in a bowl or pie dish, and roll balls of the dough in the powdered sugar until well covered. Place on the greased pans.

Bake until puffed, and until there are visible cracks in the powdered sugar, about 10 minutes. Cool on the pans 10 minutes then transfer to a rack to finish cooling.

Super chocolatey, super delicious! My friend Danielle sent me the recipe for these 2 or 3 weeks ago. Going to see her tonight (…I’m writing this a day in advance!), but I’ve got different cookies for that. I’ll be sharing that recipe Monday! Cookies everywhere!

Deep Dark Chocolate Cookies

From Divine Baking.

• 1 1/2 cups bittersweet chocolate chips
• 3 large egg whites, room temperature
• 2 1/2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Preheat the oven to 350 degrees. Grease two baking sheets and set aside. Melt 1 cup of the chocolate chips in the microwave and set aside.

In a large bowl, beat the egg whites until they hold soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until it looks like fluff.

In a medium bowl, combine another cup of the powdered sugar with the cocoa, cornstarch, and salt.

Beat the dry goods into the egg mixture on low speed until just combined. Stir in the room temperature melted chocolate and the remaining chocolate chips. The dough will soon firm up, and become a rollable consistency.

Pour the remaining 1/2 cup of powdered sugar in a bowl or pie dish, and roll balls of the dough in the powdered sugar until well covered. Place on the greased pans. Bake until puffed, and until there are visible cracks in the powdered sugar, about 10 minutes. Cool on the pans 10 minutes then transfer to a rack to finish cooling.