Chocolate Chiffon Fudge Cookies

My friend Nicole makes these around Christmas time and seriously, they are probably the very best cookie I have EVER had.  They totally melt on your tongue- they're strange cause they're kind of fudgy but also kind of dry, but moist at the same time- I don't know how to describe it and it's been many months since I have had the pleasure.  You definitely need a mixer for these, could not do them by hand.  I don't have a KitchenAid but I bet it would come in handy for these.  Also, Nicole says to splurge on the best quality of bittersweet chips you can find, says you can taste the difference. :-)

Chocolate Chiffon Fudge Cookies

3 cups bittersweet chocolate chips, divided 

6 large egg whites, room temperature

4 ½ cups confectioners’ sugar, divided

1 cup unsweetened cocoa powder

2 tablespoons cornstarch

½ teaspoon salt

Place 2 cups chocolate chips in a microwave-safe container.  Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy.  Set aside to cool slightly.

Using an electric mixer, beat the egg whites in a large bowl to soft peak stage.  This means that you fluff them up until it forms a peak when you pull the beaters out, but then they fold over on themselves.  Gradually beat in 2 cups confectioners’ sugar.  Continue beating meringue mixture until it reaches stiff peak stage, which means when you pull the beaters out, they stay formed as peaked little mountains.

In a separate bowl, whisk 1 ½ cups confectioners’ sugar, cocoa, cornstarch, and salt.  On low speed, beat dry ingredients into meringue just until combined.  Stir in lukewarm chocolate and remaining cup chocolate chips.

Cover and chill dough for 1 hour (up to overnight).  Don’t skip this or your cookies will be flat.

Preheat oven to 350 degrees.  Line cookie sheets with parchment or slipat (do not skip with these cookies… they will stick)

Place remaining 1 cup confectioners’ sugar in bowl.  Roll 1 level tablespoon of dough into a 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.  Transfer to rack to cool

Makes about 48 small cookies.