Rich, Chewy, Delicious, AND GLUTEN-FREE
Line two baking sheets with parchment paper.
Grease the parchment paper.
Whisk the egg whites and vanilla. In a separate bowl, whisk together the sugar, salt, espresso powder, and cocoa powder.
Mix the wet and dry ingredients, then stir.
When it is well mixed, add the chips.
Roll the dough into small balls and place on the baking sheet.
Bake the cookies for 7 minutes for smaller cookies (or 8-9 for larger cookies).
Let the cookies cool.
And Bon Appetit!
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla extract
1 3/4 cups mini chocolate chips