Deep Dark Chocolate Cookies

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      I love easy, delicious food (hence why this contains lots of easy food). These cookies were easier than I thought they were going to be, because I had to make meringue first.

I got this recipe from Devine Baking and it looked delicious!

The ingredients are:

    -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 (I used 2 cups)
    -1/2 cup unsweetened cocoa powder
    -1 tablespoon cornstarch
    -1/4 teaspoon salt

1. Preheat oven to 350°F. 

2. Spray 2 large baking sheets with nonstick spray. 

3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Let this cool while you do the rest

4. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme and has stiff peaks (stays up when you put a spoon in it and pull the spoon out)

5. Combine 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 

6. Add chocolate and 1/2 cup chocolate chips (dough will become very stiff).

7. Place 1/2 cup powdered sugar in bowl. 

8. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet and spacing 2 inches apart. 

For step seven, I recommend only putting in 1/4 a cup at the beginning and adding more as needed because I had tons of left overs. 

I had never sprayed the sheets before I started doing this, but it is life changing! It is so much easier to get everything off the pans. Also, I recommend using a mixer because: 1. It's hard to make meringue without one and 2. The mixture gets very, very thick once you add the chocolate.