These cookies are rich, fudgey, and they will be a hit with your friends and family!
- 2 1/2 cups Powdered Sugar
- 1 cup Dutch Process (European style) Cocoa Powder
- 1/2 teaspoon Espresso Powder
- 1/4 teaspoon Salt
- 4 Large Egg Whites
- 1 tablespoon Vanilla Extract
- 1 cup White Chocolate Chips
Preheat your oven to 350 and line two baking sheets with parchment paper, spraying the parchment with nonstick spray.
These cookies really couldn’t be easier to make! Just dump everything into a large bowl and mix!
You may want to add the chocolate chips last and then incorporate them in just for the sake of ease, but it’s not necessarily important. There’s no flour in these, so there’s no over mixing. Just mix until everything is smooth.
Using a small cookie scoop, or scooping 2 tablespoon mounds, place cookie dough 2″ apart onto your baking sheets.
Bake for 6-10 minutes, keeping an eye on them. Once the tops have gone from looking wet to dry, they are done. If you pull them out when they still have a wet appearance they will be a bit flatter.
Let cool on the baking sheet, about 10 or so minutes. Remove using a spatula.
Store in an airtight container room temperature or in the fridge for around 3-4 days. Enjoy!