Fudgy Meringue Cookies

Rich, glossy chocolate meringue cookies with a crackly top and a fudgy, marshmallow-soft centre studded with chips.

⏱️ Prep: 30 min🍳 Cook: 13 min🍽️ Makes 16

Ingredients

—		nonstick vegetable oil spray
1 cup	240 ml	bittersweet chocolate chips (do not exceed 61% cacao; about 6 oz.), divided
1 1/2 cups	360 ml	powdered sugar, divided
1/3 cup	80 ml	unsweetened cocoa powder
2 teaspoons	10 ml	cornstarch
2		large egg whites, room temperature
1/2 teaspoon	2.5 ml	vanilla extract
1/8 teaspoon	0.6 ml	salt
1/8 teaspoon	0.6 ml	cream of tartar

Position 1 rack in the top third and 1 rack in the bottom third of the oven and preheat to 350 F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in a small microwave-safe bowl and cook in 15-second intervals until softened; stir until melted and smooth. Cool the chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup powdered sugar, the cocoa, and cornstarch in a small bowl to blend.
Using a stand mixer with the whisk attachment (or electric mixer), beat the room-temperature egg whites, vanilla, salt, and cream of tartar in a medium bowl until soft peaks form. Add the remaining 1 cup powdered sugar in 4 additions, beating just to blend after each. Continue to beat until the meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in the cocoa mixture, then fold in the melted chocolate and the remaining 1/2 cup chips.
Drop the batter by rounded tablespoonfuls onto the prepared sheets, spacing 3 inches apart. Bake 7 minutes, then reverse the sheets and bake until dry-looking and cracked, about 6 minutes more. Cool the cookies on the sheets 5 minutes, then transfer to racks and cool completely. These are best the day they are made.