Ingredients

The following ingredients have 4 Servings
  • 2 1/3 cups powdered sugar
  • 1 cup Hershey's Dark or Dutch process cocoa powder
  • 1/4 tsp salt
  • 4 large egg whites
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1 cup semi-sweet chocolate chips

Instruction

  • Line two large baking sheets with parchment paper and grease parchment or spray with cooking spray. Set aside.
  • In a medium-size mixing bowl, use a whisk to sift together powdered sugar, cocoa and salt.
  • In a separate bowl whisk together egg whites, vanilla and almond extract.
  • Add wet to dry ingredients, mixing with a spatula until fully blended. The batter is thick, shiny and sticky.
  • Add the chocolate chips. Mix well.
  • Using a Tbsp or small cookie scoop, spread the batter into 2 1/2 inch circles. Leave at least 2 inches between cookies. Rest on counter for 15 minutes while oven preheats.
  • Preheat oven to 350°F. Bake cookies for 10-12 minutes or until tops are shiny and slightly crackled.
  • Cool on pan for 10 minutes. Then, carefully remove to a cooling rack to cool completely.
  • Store in an airtight container at room temperature separate layers with wax paper.