Directions
- 1Preheat oven to 350°F (175°C).
- 2Line a baking sheet with parchment paper and lightly butter it.
- 3In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
- 4Stir until a thick glossy batter forms.
- 5Fold in the chocolate chips if you are using them.
- 6Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each cookie.
- 7Place the cookie tray directly in the middle of your oven.
- 8Bake for 8 to 10 minutes.
- 9Immediately after baking, use a round bowl to gently scoot and round out the cookies.
- 10Remove the cookies from the baking sheet right after shaping.
- 11Transfer to a cooling rack and let them cool completely before eating.
Ingredients
- 350 g powdered sugar
- 60 g cocoa powder
- 0.5 tsp salt
- 3 egg whites from large eggs
- 0.5 cup semi sweet chocolate chips
- 1 tsp instant coffee
- 1 tsp vanilla bean paste
Equipment
ovenbaking sheetparchment paperlarge bowlround bowlcooling rack
Tips
- If your cookie dough is super runny, refrigerate for 30-60 mins.
- Adjust cocoa powder to 60g if you prefer a sweeter cookie.
- Use milk chocolate chips if you prefer, instead of semi-sweet/dark.
- Use 1/2 tsp instant coffee if you are caffeine sensitive.
- Vanilla bean paste is optional but adds great flavor.
- Immediately after baking, use a round bowl to gently scoot and round out the cookies to help 'fluff' up the edges.
- Remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray.
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