Good Eating Monday: Chocolate Clouds

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 Welcome to another Good Eating Monday of my December baking series!
I've just made some Norwegian Christmas Bread and letting it rise while I do my blog today. However, instead of loaves, I plan on making individual buns with a biscuit cutter and muffin pans. Easier to serve that way.
Sometimes it's just fun to knead & bake bread dough the old fashioned way!
Today's featured recipe is: Chocolate Clouds! 

These are basically a chocolate meringue cookie, similar in appearance to those in this picture, though I don't even try to make a curl on top on mine!

It makes a melt-in-your mouth chocolate delight!
Chocolate Clouds 
3 egg whites, at room temperature
1/8 teaspoons cream of tartar
3/4 cup granulated sugar (no substituting on this one; must be sugar!)
1 teaspoon vanilla extract
2 Tablespoons Hershey's Cocoa
2 cups (12 oz package) semi-sweet chocolate chips (or Special Dark )
Directions:
Heat over to 300 degrees. Cover 2 cookie sheets with either parchment paper or foil. Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved & mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined. Then fold in chocolate chips. Drop by heaping Tablespoons onto your prepared cookie sheets. (That's about a 1 and 1/4 inch glob for each cookie.)

Bake 25 4o 40 minutes or just until dry. Cool slightly, remove to cooling racks. Store covered at room temperature. Makes approx 30 cookies.
{Remember if your cookie sheets are dark, lower oven temp to 275 degrees for same amount of cooking time.}
Eat up, me hearties, yo-ho!

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