Double Chocolate Cloud Cookies
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Cocoa/Premium european style cocoa||2 Tablespoon (Hershey's)|
|For chocolate drizzle glaze|
|Semi sweet chocolate chips chocolate drizzle glaze||3⁄4 Cup (12 tbs), divided (Use Hershey's)|
Heat oven to 300°F.
Place parchment paper on cookie sheets.
In large mixer bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and vanilla, beating until stiff peaks hold their shape, sugar is dissolved and mixture is glossy.
Sift cocoa over egg white mixture; gendy fold in cocoa just until combined.
Fold in chocolate chips.
Drop by heaping teaspoonfuls onto prepared cookie sheets.
Bake 20 to 25 minutes or just until dry.
Carefully peel cookies off paper; cool completely on wire racks.
Place waxed paper under wire racks with cookies.
Prepare Chocolate Drizzle Glaze; drizzle glaze lighdy over cookies.
Store, covered, at room temperature.
Chocolate Drizzle Glaze: In top of double boiler over hot, not boiling, water, melt 1/3 cup Hersheyis Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening, stirring until smooth.
Remove from heat; cool slighdy, stirring frequendy.