For topping: about ¼-½ teaspoon fleur de sel, or sea salt
INSTRUCTIONS
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Melt ⅔ cup of the dark chocolate chips over a double broiler, stirring constantly. (Alternatively, melt them in the microwave for 30 seconds at a time, stirring in between, for about 2 minutes).
With an electric mixer, beat the egg whites over medium speed until soft peaks form.
With the beaters going, slowly mix in ½ cup of the powdered sugar and keep beating until the mixture resembles fluffy marshmallow creme.
In a separate bowl, mix together rest of the powdered sugar (½ + ⅓ cup), cocoa powder, cornstarch, and kosher salt. With the mixer on low speed, gradually add the dry ingredients into the egg white mixture.
Stir in the melted chocolate and the other ⅓ cup of chocolate chips until combined.
Use a spoon or a cookie scoop to drop a tablespoon balls of dough about 2-inches apart on the baking sheet.
Top with almonds and bake until puffed up and beginning to crack, 10 minutes.
As soon as the cookies come out of the oven, sprinkle with fleur de sel and transfer them to a rack to cool.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.