Deep Dark Chocolate Cookies

I got this recipe from Epicurious.com (where I get about half of my recipes). I must say, these are like no other chocolate cookie, gooey on the inside and chewy on the outside. Because they are made without butter or flour, these come out very rich and dense... just the recipe to satisfy the strongest chocolate craving!

• Nonstick vegetable oil spray
• 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
• 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

Preparation

Preheat oven to 400°F. 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.

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).

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.

Tips:

If the dough is too soft or messy to easily form balls, let it cool further or chill it for a few minutes.

You can add 3/8 TSP CAYENNE PEPPER and 5/8 TSP CINNAMON with the dry ingredients to give it a slight zip.