Flourless Chocolate Chewy Cookies Recipe

▢ 3 cups powdered sugar
▢ 2/3 cup unsweetened cocoa powder
▢ 1/4 teaspoon salt , (not Kosher salt)
▢ 3 large egg whites , room temperature
▢ 2 teaspoons vanilla extract
▢ 1 teaspoon espresso powder , (optional, but makes a huge difference in the intensity of flavor)
▢ 2 cups dark chocolate chips , (you can also substitute your favorite kind of chocolate chip)
▢ flaky sea salt , optional but a delish finish to the cookies

Preheat the oven to 350 degrees.
These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Using a silicone mat (this will help keep the bottoms of your cookies from burning) or parchment paper line your baking sheets.
Sift together into a large bowl the powdered sugar, cocoa powder, salt, and espresso powder (optional).
Add in the egg whites, vanilla extract and chocolate chips. Stir until combined.
Using a cookie scoop (1/4 cup measure) add 6 scoops to each baking sheet.
Bake for 11-13 minutes until the tops are shiny and cracking.
Let cool completely before removing from pan/silicone mat/parchment paper as they are fragile and can break easily (also due to size).
If you like the flavor of sea salt and chocolate, sprinkle some Fleur de Sel onto the tops of the cookie dough before baking.