Aztec Dark Chocolate Cookies

1. 1

   Preheat oven to 375F. Line two baking sheets with parchment paper.

2. 2

   In a glass bowl, melt 1 cup chocolate chips in the microwave until melted, about two minutes. Take it out a few times and give it a good stir to avoid burning the chocolate. Set aside.

3. 3

   In a large bowl, beat egg whites to soft peaks with an electric mixer, about four minutes. Gradually beat in 1 cup powdered sugar. Once it is all combined, beat on medium speed for another two minutes. Beat in vanilla until combined. The mixture should look like a more liquid version of fluff.

4. 4

   In a small bowl, whisk together 1/2 cup powdered sugar, cocoa, cornstarch, cinnamon, chile powder, and salt. On low speed, slowly beat the dry ingredients into the egg white mixture. When well combined, stir in the lukewarm chocolate and remaining chocolate chips. The mixture should sieze up slightly.

5. 5

   Drop tablespoons of batter onto the cookie sheets, about two inches apart. Bake for 10-12 minutes, rotating the baking sheet halfway through. Let them cool before dusting with more powdered sugar.

* Per serving · 4 servings · Values may vary.