Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups semi-sweet mini chocolate chips, (divided)
  • 2 Tbsp softened butter
  • 1 cup granulated sugar
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup water
  • 2/3 cup powdered sugar

Instruction

  • Melt 1 cup of the chocolate chips, stirring until smooth.  I normally use the microwave, but you can use whichever method you prefer.  Set aside.
  • In a large mixing bowl, add butter and granulated sugar and beat with a hand mixer until crumbly, 1-2 minutes.  Add in egg whites and vanilla extract, beating to mix.  Add in melted chocolate and mix well.
  • In another mixing bowl, add flour, baking powder, baking soda and salt, stirring to combine.
  • Add half of flour mixture to the chocolate mixture, mixing to combine, then add in half of the water.  Mix, then repeat with remaining flour mixture and water.
  • Stir in remaining 1/2 cup chocolate chips.  Cover mixing bowl with plastic wrap and refrigerate 2 hours or more.
  • Preheat oven to 350 F degrees, line a baking sheet with parchment paper, and add powdered sugar to a shallow bowl; set aside.  Scoop and roll dough into balls, about 1.5 Tbsp each, then roll balls in powdered sugar.
  • Place 2 inches apart on prepared baking sheet and bake 11-13 minutes.  Let cookies sit on baking sheet for 3-5 minutes after baking, then transfer carefully to a wire rack to cool.
  • Cookies will last about 1 week (covered in an airtight container).