Makes about 42 cookies


1 cup bittersweet chocolate chips, plus a generous 1/2 cup for folding into batter (I like 60% Ghirardelli Chips)
1 1/3 cups sugar

4 large egg whites (room temperature) 

1/2 teaspoon cream of tartar

1/3 cup water

1 teaspoon honey (orange blossom is my favorite for this use)

2 oz. plus 1 tablespoon good-quality, dutch-processed cocoa powder
1 tablespoon and 1/4 teaspoon cornstarch

1/4 teaspoon salt

1 cup powdered sugar for rolling

 

·         Heavy-duty stand mixer with whisk attachment and a flat paddle attachment

·         Medium saucepan

·         Candy thermometer

·         2 half sheet pans fitted with parchment paper plus an extra half sheet pan or tray for rolling dough balls

·         Large spatula

·         Large, glass microwaveable bowl

·         Small bowl

·         Tablespoon cookie scoop

 

1.       Bring sugar, honey and water to a boil in a small saucepan. Swirl pan to dissolve sugar.  Boil until syrup reaches 238 degrees, or softball stage, on a candy thermometer.

2.       While the sugar syrup is in its early stages, put the egg whites into the bowl of an electric mixer fitted with the whisk attachment.  Whip the whites on low until foamy, then add cream of tartar. Raise the mixer’s speed to high. Beat just until the whites form stiff, but not dry, peaks.

4.       As the whites begin to form stiff peaks, with mixer still running, slowly pour in hot sugar syrup in a thin stream over the meringue. Raise speed to high. Beat until cooled, about 10 minutes. Let the meringue stand overnight in fridge. When you are ready to make the cookies, bring the meringue to room temperature.

 

5.   Melt 1 cup chocolate chips in glass bowl in microwave using 50% power for 90 seconds. Stir, and return to microwave in 15 second intervals, as needed.  Cool slightly.

6.       Whisk cocoa, cornstarch, and salt in small bowl to blend. Take care to remove all lumps from the mixture. Using the stand mixer fittled with the flat paddle, loosen the meringue a bit by pulsing the meringue on high for 4-5 seconds.  Then, on the lowest speed, blend the dry ingredients into meringue till there is only a few streaks of powder left.  Then carefully, finish folding the dry ingredients into the mixture.  Finally, fold the lukewarm chocolate and 1/2 cup chocolate chips into the mixture.  Let the batter sit for 3 minutes – the batter will thicken.

6.       Preheat the convention oven to 400 degrees.  If you don’t have a convection oven, preheat your oven to 425 degrees.  Place the racks on the upper and lower thirds of the oven. 

7.       Sprinkle sugar onto the extra half sheet pan or tray. Using cookie scoop, make 42 tablespoon balls of dough; then roll in sugar, covering the balls generously. Place them on prepared sheet.  If using a convection oven, bake for about 10 minutes; with a regular oven, bake for 11-12 minutes.  If you use a regular oven, rotate pans at the 5 minute mark. 

8.       Cool on sheet pans for 45 minutes. This makes for a more crisp exterior than if you transfer to a cooling rack.  Store in an airtight container for up to 2 days.

Note:  If you are using 1/2 a recipe of the Italian Honey Meringue then skip steps 1-4, and proceed to step 5.  Italian Honey Meringue can be held in the refrigerator overnight.  If you do this, it is important to let the meringue warm up and stand at room temperature for 15 minutes, and then to whip again on high speed for only seven seconds.  Italian Honey Meringue can only be re-whipped once.