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egg whites (must be measured)
Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites, stir, and add the remaining egg whites. Mix until combined.
Batter should be thick and glossy. Stir in chocolate chips.
Drop spoonfuls of batter onto 2 parchment lined cookie sheets, about 5 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
Bake for 12-14 minutes, until tops look slightly cracked. Let cookies cool COMPLETELY on baking sheet and do not move them. When cool, transfer to airtight container for 3 days, or freeze.