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1. Preheat oven to 400F.
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2. Melt 1 cup of the chocolate chips in a small glass bowl in your microwave by zapping on 50% power for about 3-4 minutes, stirring every minute or so. When completely melted and smooth, set aside to cool slightly.
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3. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually beat in 1 cup of the powdered sugar, until the mixture looks like soft marshmallow cream.
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4. Whisk another 1 cup of powdered sugar, the cocoa, cornstarch, and salt together in a medium bowl to blend. On low speed, blend these dry ingredients into the egg white mixture. Stir in the melted chocolate, the extract, and the remaining 1/2 cup chocolate chips. The dough will be stiff but still quite sticky.
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5. Place the last 1/2 cup of powdered sugar in a small shallow bowl. Using teaspoons, drop dough by spoonfuls into the sugar, and roll around gently to coat. Place on parchment or silpat-covered baking sheet about 2 inches apart.
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6. Bake until puffed and tops crack, about 10 minutes. Cool on the baking sheets for about 10 minutes (cookies will flatten as they cool) then transfer to a baking rack to cool completely.
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Can be stored in an airtight container for several days, or gobbled up by passers-by in no time.
