Flourless Chocolate Cookies

• Serves: 24 cookies
• Prep Time: 10 minutes or less
• Total Time: 25 minutes

Ingredients

• 3 c powdered sugar
• 2/3 c unsweetened Dutch-process cocoa powder
• 2-4 large egg whites
• 1 T vanilla
• 1-1.5 c semisweet or bittersweet chocolate chips
• 1/4 c salt (optional)

Instructions

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray. (I didn't do this the first time and I wish I had. Because there is no butter or other fat in them, they even stick to nonstick pans.)

2. In a large bowl, whisk together powdered sugar with cocoa powder. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips. (If you'd like, add in the salt with the dry ingredients. I never put salt in my baked goods. Not sure why.)

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 12-14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely before removing.