Ingredients
Bittersweet Chocolate....................1 1/3 Cups
Egg Whites.....................................6 oz (about 6 eggs)
Powder Sugar.................................1 1/3 Cup
Extra Dark Cocoa Powder..............1/4 cup
Salt.................................................1/2 tsp.
Cornstarch.....................................1 T
Powder Sugar................................1 1/3 Cup
Bittersweet Chocolate...................2/3 Cup
Orange Zest...................................1 orange
**Extra Powder Sugar for rolling cookies**
Directions
- Line a baking pan with parchment or wax paper
- Zest one orange into a bowl and set aside
- Melt 1 1/3 cups chocolate in the microwave. Stir every 30 seconds so the chocolate does not burn, once melted let the chocolate cool down so it is not too hot but do not let it become cold and reset.
- Sift together 1 1/3 Cup powder sugar, cocoa powder, cornstarch, and salt. Set aside.
- Whip egg whites and add the 1 1/3 cup powder sugar in 3 stages until stiff peaks form
- Slowly mix in melted chocolate to whipped whites. *From this point be careful not to over mix or the chocolate will begin to firm up and the dough will be more difficult to scoop later.
- Add the sifted powder sugar, cocoa powder, cornstarch, and salt in 3 stages.
- Add orange zest and mix in until completely combined
- Last add remaining 2/3 cup chocolate
- Scoop dough with a medium scoop onto a lined baking pan about 2"-3" a part. (I like to use an ice cream scoop that holds about 2-3 tablespoons
- Preheat oven to 325
- Refrigerate for 20 minutes until batter is chilled
- Roll the cookies in powder sugar
- Bake for about 10 minutes rotating in between. Cookies will appear to have a slight crust on top but still be slightly jiggly.