Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 34
Ingredients
- 3 c . powdered sugar
- 3/4 c . unsweetened cocoa powder
- 1/4 tsp . salt
- 4 large egg whites
- 1 T . pure vanilla extract
- 1/2 c . semisweet mini chocolate chips
Instructions
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Preheat the oven to 350°F.
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Line two baking sheets with silicone baking mats. This is the set I use (affiliate link). Spray mats with nonstick cooking spray. You can also line with parchment paper.
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In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
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Stir in the vanilla and egg whites.
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Whisk just until the batter is moistened.
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Stir in the chocolate chips.
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Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).
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Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
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Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.
Adapted from: Chocolateandcarrots.com
