Only days away from the official start to spring and we are having our first snow day, and it wouldn’t be complete unless it involved a batch of cookies. The combination of coco powder and bittersweet chocolate chips will satisfy any chocolate fix. My mother used to make these with walnuts instead of the chocolate chips, which are also delicious.
3 cups powdered sugar, plus extra for dusting
3/4 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
2 large egg whites
1 large egg
2 teaspoon vanilla extract
1 cup bittersweet chocolate chips
Preheat oven to 350 degrees and line the baking sheet with parchment paper.
In a large mixing bowl, sift together powdered sugar, cocoa powder, salt and cornstarch.
Add in egg whites, egg and vanilla extract and mix until well combined, at first it looks like it will not come together, and then it will smooth out.
Fold in chocolate chips.
Drop dough by the heaping tablespoonfuls onto the prepared baking sheets, spacing cookies 2-inches apart – about 6 per cookie sheet.
Bake in preheated oven until cookies are puffed and crackled, about 14 minutes
Allow to cool on baking sheet 5 – 10 minutes then cool on a wire rack, and repeat for the second batch and dust them with additional powdered sugar
Store in an airtight container at room temperature
Yield: 18-20 cookies
The beauty of a late snow storm
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