Ingredients

The following ingredients have 24 Servings
  • 1 pound powdered sugar (454 grams)
  • ¾ cup unsweetened cocoa powder (63 grams)
  • 1 tablespoon cornstarch (7 grams)
  • ½ teaspoon kosher salt
  • 4 large egg whites (56 grams)
  • 1 cup milk chocolate chips (170 grams, Ghirardelli recommended)
  • ¾ cup mini marshmallow bites

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk the sugar, cocoa, cornstarch, and salt together.
  • Add the egg whites and, using a hand mixer, beat until smooth. Add the chocolate chips and mini marshmallow bits. Place the bowl in the refrigerator and allow it to chill for 10 minutes.
  • Using a spoon, drop 1-inch balls of dough, 2 inches apart, onto the prepared baking sheet. The dough is pretty thin, so don't be worried if they flatten quite a bit. Sprinkle the cookies with extra marshmallows, if desired.
  • Bake for 15 minutes, or until set and crackly. Let cool on cookie sheets 3 minutes; then transfer to a cooling rack until cool. Repeat with remaining dough.