• 2 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 1 cup  cocoa powder
• 3 egg whites
• 2 teaspoons vanilla extract
• 2 cups chocolate chips, chopped nuts, and/or chopped dried fruit, optional

Instructions

1. Line two baking sheets with parchment, and grease the parchment.
2. Whisk together the egg whites and vanilla.
3. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.
4. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The batter should be and the consistency of a thick and runny, like syrup.
5. Add the chips and/or nuts, if you’re using them.
6. Drop the syrupy batter by Tablespoon onto the prepared baking sheets, forming 3″ circles
7. Let the cookies rest on the baking sheets for 30 minutes.
8. Preheat the oven to 350°F.
9. Bake for 8-9 minutes. (With added chips and nuts, bake for 10 minutes)They should spread slightly, become somewhat shiny, and develop faintly crackly tops.
10. Remove the cookies from the oven, and allow them to cool right on the pan. When they’re nearly cool, carefully loosen them from the pan with a spatula.

1. Storage information: Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.