Chewy-Crisp Double Dark Chocolate Cookies

Like a chocolate cookie cloud. The texture hits you in three amazing ways: The crackly exterior leads to a cocoa-laced pocket of air, which brings you to a sublimely chewy middle. In my world, that's about as good as a chocolate cookie can get.

These cookies are "double dark" thanks to melted chocolate, chocolate chips and cocoa (I guess that's really triple dark, but the semisweet chocolate is used two different ways - melted and as chips). You simply can't get more chocolatey than that!

One of my tricks for a cookie with a crisp exterior and chewy interior is egg whites - I use them in place of whole eggs. The result is a fluffy cookie with a chewy middle that "snaps" a little when you bite in...

It might seem odd that I suggest using a wooden pick to test these cookies for doneness. You simply don't see that in most cookie recipes. Truth is, it's hard to tell when these cookies are finished because they puff up (a LOT) and then they sink down when they cool. Catching them while they're still puffed up is a great way to make sure you don't over-bake them.

Chewy-Crisp Double Dark Chocolate Cookies

1 2/3 cups semisweet chocolate chips
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large egg whites
1 teaspoon pure vanilla extract

Preheat the oven to 325 degrees. Line 2-3 large baking sheets with parchment paper.
Melt 2/3 cup of the chocolate chips in the microwave or bowl set over a small saucepan of simmering water. When using the microwave, check and stir the chocolate every 30 seconds (the morsels will still hold their shape even when they're melted).
In a medium bowl, combine the flour, cocoa, baking soda, and salt. Mix well and set aside.
In a large mixing bowl, beat the butter, brown sugar and granulated sugar together until well blended and fluffy. Beat in the melted chocolate. Beat in the egg whites and vanilla. Gradually beat in the flour mixture. Fold in the remaining cup of chocolate chips. Spoon the batter by heaping tablespoons onto the prepared pans (or use a cookie scoop), making 36 cookies.
Bake for 11 to 12 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cookies, on the pans, on wire racks.

Makes 36 cookies