From Adam Ragusea.

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***RECIPE, MAKES 6 BIG COOKIES***

2 eggs
100g (1 cup) powdered sugar
100g (1 cup) semi-sweet chocolate chips, plus more for chunks
2 tablespoons butter
20g (1/4 cup) cocoa powder
1 teaspoon instant espresso powder
vanilla
cream of tartar
salt
cooking spray

Crack the eggs into a mixing bowl and fish out the yolks — either discard the yolks or mix them into the melted chocolate mixture later for a more brownie-like texture. Sprinkle a little cream of tartar into the whites and beat them until you have peaks. Dump in the powdered sugar and beat — the sugar will collapse the foam at first, but keep going for about five minutes and you’ll get your peaks back.

Put the chocolate chips in a microwave-safe bowl, and put the butter on top in a few chunks. Microwave until the chocolate is just hot enough to melt when mixed — I look for the butter to melt and then stop, about 40 sec. Beat the chocolate and butter together until melted, heating it up some more if necessary.

Into the melted chocolate mixture, add the cocoa powder, a glug of vanilla, pinch of salt, any additional chocolate chips you want for chunks, the yolks if you’re using them, and just enough of the meringue to make sure the mixture stays liquid while you beat it smooth. Scrape into the bowl with the meringue and beat until the two just barely come together — over-mixing could cause the foam to collapse.

Lay parchment paper on a sheet pan and then spray the paper with cooking spray. Deposit the batter in six big lumps using an ice cream scoop, if you have one. Bake at 350ºF/180ºC until the surfaces crack and the outer edges start to brown — mine took 15 min. Let cool thoroughly before peeling them off the paper.