Preheat oven to 350°F. Line baking sheet(s) with parchment paper or aluminum foil and lightly spray with cooking oil.

Coarsely chop 3oz of the chocolate and place it in a small bowl. Microwave for 1 min; stir, then replace back in microwave and stir every 20 seconds or until completely melted. Set aside.

Chop the remaining 2oz of chocolate into small pieces. Combine in a small bowl with the cocoa powder.

Combine egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer for 30 seconds or until soft peaks form. Immediately add 2 Tbsp. sugar, beat for 1 minute. Slowly, about a Tbsp. at a time, add the remaining sugar, then vanilla, continuing to beat on medium/high speed until the mixture is smooth, glossy and thickened. Scrape down the sides of the bowl and beat for about 30 seconds longer. Lightly fold in the chocolate-cocoa mixture and the melted chocolate, just until evenly incorporated and no streaks remain. Do not over mix.

Drop by rounded teaspoons about 1-inch apart onto prepared baking sheets.

Bake 8-12 minutes. Rotating baking sheets the first 6 minutes. Will be firm when lightly pressed, but soft in the middle. Let stand 1-2 minutes. Slide with paper or foil off of the baking sheets and let cool completely. Serve and enjoy!