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5 ounces bittersweet chocolate (60-75% cacao) divided
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2 tablespoons unsweetened cocoa powder (preferably Dutch-process) sifted after measuring if lumpy
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3 tablespoons cocoa nibs (see Shopping Tip), optional
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1/3 cup egg whites (about 3 large) at room temperature
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1/2 teaspoon cream of tartar
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1/2 cup sugar divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
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1/2 teaspoon vanilla extract
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Tip: Shopping tip:
If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency.
Tips:
No Microwave?
Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.
Working with Chocolate
Chocolate is more complex than most other confectionary ingredients. Understanding a few fundamentals will help you work with it successfully:
Chocolate melts between 80 and 90°F. Higher heat can cause scorching or burning.
The fluidity of most chocolates is largely determined by the cocoa-butter content and other fat; the higher the percentage of cocoa butter, the runnier the chocolate.
Chocolate contains a natural starch that resists mixing smoothly with large amounts of liquid or with liquids that are not preheated. So what may seem like persnickety mixing procedures in recipes are really foolproof ways to ensure that the chocolate blends smoothly with liquids.
The starch in chocolate makes it important not to splash drops or add tiny amounts of liquid into a melted batch. The starch may "grab" onto the moisture and cause the batch to suddenly "seize" and become unworkable.
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