Sinless Chocolate Chews
2 1/4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 cup cocoa powder, (I used Ghiradeli unsweetened)
3 large egg whites
2 teaspoons vanilla extract
In a large bowl, whisk together the sugar, salt, espresso powder, and cocoa.
In a medium-sized mixing bowl, stir together the egg whites and vanilla with a fork.
Slowly add the dry ingredients to the egg whites, and mix either by hand with a spatula or at low speed with a mixer for 2 minutes.
The batter will seem dry at first, but will become shiny and smooth as it mixes.
Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
Preheat the oven to 350°F.
Line a cookie sheet with parchement paper (or these babies will stick!)
Drop the dough by balls onto the prepared baking sheets using a medium icecream scoop (like from pampered chef)
Bake the cookies for 10-11 minutes or until set around the edges.
Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely.