- 1 1/2 cups (8 oz.) semi-sweet chocolate chips, divided
- 4 large egg whites
- 1 tsp pure vanilla extract
- 2 1/2 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 2 tsp This Little Goat went to Belize
- 1/2 tsp kosher salt
- Preheat the oven to 350 degrees.
- Place 1 cup of the chocolate chips in a microwave-safe bowl and melt in 30 second intervals, stirring between each, until completely melted and smooth, about 1 minute total. Let cool slightly.
- In a separate mixing bowl, whisk together 2 cups of the powdered sugar (reserving the other ½ cup for topping), cocoa powder, Belize spice and salt.
- Beat the egg whites in the bowl of an electric mixer on medium speed until stiff. Beat in the vanilla until combined. Slowly add in the sugar/cocoa powder mixture and continue beating on low speed until just combined. Add in the melted chocolate and continue mixing until incorporated.
- Using a rubber spatula, fold in the reserved ½ cup chocolate chips until everything is well combined. Let the batter rest for about 5-10 minutes, allowing it to firm up slightly.
- Using a 1-ounce ice cream scoop or large spoon, portion the dough into golf ball-sized portions. Roll each ball of dough in powdered sugar and transfer to a parchment-lined baking sheet, at least 1-inch apart.
- Transfer to the oven and bake until puffed up and crackly on top, about 10 minutes. The cookies will be soft in the center, butt they will firm up as they cool. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.