Preheat oven to 350°F. Spray 2 large baking sheets with nonstick
spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring
frequently, about 2 minutes. Set aside and let 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 cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to
blend. Then, on a low speed, add these dry ingredients into the
marshmallow cream mixture.
Next, add remaining 1/2 cup chocolate chips to lukewarm
chocolate mixture (dough will become very stiff).
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Add chocolate mixture to cream mixture and blend well.
Place remaining 1/2 cup powdered 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.
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