Gluten Free Dark Chocolate Cookies

Ingredients

vegetable oil spray

1 ½ cups bittersweet chocolate

3 large egg whites, room temperature

2 cups pure icing sugar, divided (plus ½  cup to sprinkle over cookies)

½  cup unsweetened cocoa powder

1 tablespoon cornflour

¼ teaspoon salt

Method

Preheat oven 175°C.

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, cornflour, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.

Next, add remaining ½  cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).

Add chocolate mixture to cream mixture and blend well.

Place remaining ½  cup icing 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.