• Preheat oven to 350 degrees. Line a cookie sheet with a piece of parchment paper (no need to grease.)
• Chop the unsweetened chocolate into small pieces. Add with the 1 1/4 cups baking chips to a bowl to fit (suitable for the microwave) and microwave at 50% power until almost melted; stir up with a fork. Leave to cool 10 minutes. (I microwaved for 60 seconds, 50% power.)
• Use a stand mixer with a whisk, or a hand held mixer. Add egg whites to the bowl. Whip on high speed for 30 seconds until just white and creamy.

  Add ONE cup of sifted confectioner’s sugar and beat on high speed for about 1 1/2 minutes UNTIL the mixture resembles light, thick marshmallow cream. The mixture should fall a bit from the beaters when lifted – not thicker!
• When the melted chocolate has cooled 10 minutes, add to the bowl, using the paddle. Mix on low speed, until just mixed in.
• Add the next ONE cup of confectioner’s sugar, cocoa powder, vanilla, cornstarch and salt. Using the paddle, (or a rubber spatula) and mix slowly on low speed, just to incorporate. Add the chocolate chips, mix in slowly on low speed.

Sugar Coating the Cookies:

• Place the 1/4 cup of confectioner's sugar in a small 4" bowl. Scoop cookies using a 1 1/2" cookie scoop. Add each to sugar bowl and coat ONE side with the sugar; add to the baking sheet - sugared side up, space one inch apart.

  Repeat with the remaining dough. Alternately you can use a tablespoon, rounding the the top to scoop the dough – mound slightly and add to the palm of your hand. Roll gently with both hands until nicely round. Then; add each to sugar bowl and coat one side with the sugar; add to the baking sheet – sugared side up.

Help using this sticky dough:

• I use a 1 1/2″ cookie scoop, so you do not need to get sticky hands. Clean the scoop if dough builds up inside. For the tablespoon method – know your palms will get somewhat chocolaty! You could add a little confectioner’s sugar to the palms of your hands, but not too much; will effect the texture of the cookie if you use too much.
• Bake 10 minutes in a convection oven for 10 minutes in a regular oven for 12 minutes. The cookies will be nicely crackled, firm on the outside and soft and chewy on the inside. Do not overcook.