Deep Dark Chocolate Cookies

Ingredients

• Cornstarch

  1 tbsp or 8g

• Semisweet chocolate

  Candies

  1 ½ cup large chips or 273g

• Cocoa

  Dry powder, unsweetened

  ½ cup or 43g

• Salt

  Table

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  2 ½ cup or 500g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Preheat the oven to 400°F. Line or lightly coat 2 large baking sheets with nonstick spray.
2. Place 1 cup of the semisweet chocolate chips in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between each, until just melted. Stir in the vegetable oil until smooth and let cool slightly.
3. In a large bowl, beat the egg whites with an electric mixer to soft peaks. Gradually beat in 1 cup of the sugar until the mixture looks like soft marshmallow creme.
4. In a separate bowl, whisk together the remaining 1 cup sugar, cocoa powder, cornstarch, and salt. With the mixer on low, beat the dry mixture into the meringue until combined.
5. Stir in the lukewarm melted chocolate and the remaining 1/2 cup chocolate chips; the dough will be very stiff.
6. Place the remaining 1/2 cup sugar in a shallow bowl. Scoop rounded tablespoons of dough, roll into balls, then roll generously in sugar to coat. Arrange on the prepared sheets, spacing about 2 inches apart.
7. Bake until puffed and the tops crack, about 10 minutes. Cool on the sheets for 10 minutes, then transfer to a rack to cool completely.