Description
My gluten-free daughter was so happy with these!
Ingredients
- 3 cups confectioners’ sugar
- ⅔ cup dark cocoa powder (such as Hershey’s® Special Dark)
- ⅛ teaspoon salt
- 2 egg whites, or more as needed
- 1 tablespoon pure vanilla extract
- 1 ½ cups chocolate chips (60% cacao)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
- Mix confectioners’ sugar
- cocoa powder
- and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
- Scoop batter by tablespoonful onto the prepared baking sheets.
- Bake in preheated oven until the tops are glossy and lightly cracked
- 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 42 mins
Servings: 30