Preheat your oven to 350(F) degrees and line two rimmed baking sheets with parchment paper. Lightly spray the parchment with nonstick cooking spray.
In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Add the vanilla extract and egg whites (one at a time) and beat just until the batter is moistened. You want the batter to be brownie-like, thick, and fudgy. If it's too thick, continue adding egg whites (up to four). Gently stir in the chocolate chips.
Divide the batter evenly into 24 mounds across the two baking sheets. Bake at 350 degrees approximately 11-12 minutes, or until the tops are glossy and evenly cracked. You do not want to overbake these cookies, so watch them closely.
Remove from the oven and slide the parchment paper (with the cookies still on) onto wire racks to cool completely.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 39 (44%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.3mg||0 %|
|Potassium 79.1mg||2 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.1g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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