1 cup pasteurized egg whites (I used a local store brand
or 1 cup of fresh egg whites if you prefer
2 cups granulated
5 tbsp natural unsweetened cocoa powder (I used
8 oz Ghirardelli Chocolate chips (original recipe called
for 4 oz. chopped semi-sweet chocolate and 4 oz. of chocolate nibs - I started
with 4 oz. of chips then added another 4 oz.)
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper or a very clean (oil free) silicon baking sheet (Silpat).
- Measure out all of your ingredients.
- In the metal bowl of your stand mixer, whisk together egg whites and sugar by hand. Set over, but not touching, simmering water in a saucepan.
- Whisk constantly until the sugar is completely dissolved and remove from heat. (I rubbed some between my fingers to make sure I didn’t feel any sugar granules.)
- Put the bowl onto your stand mixer with whisk attachment. Beat the eggs on high until stiff and glossy.
- Sift cocoa over the meringue. (I forgot to sift - I just sprinkled it on - worked out okay because I had nice fresh cocoa with next to no lumps...whew!) Fold into meringue with a spatula.
- Sprinkle chocolate chips on top. Fold together with spatula until combined. Fold, don't mix.
- Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart.
- Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks.
- Transfer the cookies, leaving them on the parchment paper or silpat, to wire racks to cool.
My batch made 48 cookies. The ones that I
kept at 12 to a sheet seemed to be the best. The trays that I had a bit more
crowded were slower in getting "done". Next time, I'm going to take the time to
chop semi-sweet chocolate...the milk chocolate chips I used and the large amount of sugar
together was a bit too sweet (I know, you can't believe I'm saying such a