- 3 cups confectioner’s sugar, sifted
- 2/3 cup cocoa powder
- 1/4 teaspoon kosher salt
- 1 1/4 cups semi-sweet mini chocolate chips
- 4 large egg whites, at room temperature
- 2 teaspoons vanilla
- Preheat oven to 350 (F).
- In a medium bowl, whisk together 3 cups confectioner’s sugar, 2/3 cup cocoa powder, 1/4 teaspoon salt, 1 1/4 cups mini chocolate chips. Set aside.
- In a small bowl, stir together 4 egg whites with 2 teaspoons vanilla. Pour into the medium bowl filled with dry ingredients (from the first step), and use a rubber spatula to stir the ingredients together until well-combined. Don’t worry if your batter looks too liquidy! This is normally — it should have a sludgey, paste-like consistency. If your batter is still too liquidy (if it has the consistency of milk, it’s too liquidy), keep adding 1 tablespoon quantities of confectioner’s sugar until you have the right consistency.
Line a baking sheet with parchment or a Silpat and use a cookie scoop to spoon 2 tablespoons of batter on top of each other (if you want to make smaller cookies, just spoon 1 tablespoons worth of batter). Leave plenty of space between the cookies because they will SPREAD. Bake at 350 (F) for 14 minutes, or until the tops of the cookies are cracked, glossy, and flakey.
- Rest the baking sheet on a cooling rack and leave the cookies on the baking sheet for 10-15 minutes. Once the cookies have “set”, use a metal spatula to turn them into the cooling rack to cool completely.