Directions

1. Preheat the oven to 350 °F. Place one rack in the upper and the other in the lower thirds of the oven.

2. Line two half-sheet pans with parchment paper.

3. Mix the confectioners' sugar and cocoa powder in a medium mixing bowl.

4. Mix the egg whites, vanilla, and salt until the dough is moistened, using a stiff rubber spatula or wooden spoon. The dough will be liquid, similar to a batter. Put the chocolate chips and stir to combine.

5. Working quickly, portion the dough into four evenly spaced mounds on each half-sheet pan using a 2-tablespoon cookie dough scoop.

6. Make sure to leave a 3” space between each cookie.
7. Bake for 15 minutes or until the cookies are glossy and slightly cracked, turning the pans around halfway through.
8. Remove the cookies from the pan and place them on wire racks. Allow to cool down completely.

9. After the cookies have cooled, use a stiff metal spatula to release each one by sliding it quickly and forcefully underneath each one.

10. Serve at room temperature or store in a zip-top bag for up to 3 days.