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Preheat oven to 350. Line 2 sheet pans with parchment paper. Ensure the parchment paper lays flat, or else ripples and bumps will cause misshapen cookies.2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt until no lumps remain.3. Next, make a well in the center of the dry ingredients, and pour in the egg whites and vanilla extract. Using a spatula, stir the mixture until it comes together and resembles brownie batter. It will take a while to blend everything!4. Using a cookie scoop, portion out 4 cookies on each sheet pan. While you’re scooping, stir the mixture frequently so that the chocolate chips are evenly distributed in each cookie. Place the cookies are at least 3” apart on the baking sheets, because they will spread considerably in the oven.5. Bake the cookies for 14-16 minutes. When the cookies are done, they will be shiny and crackled on top. Let them cool on the pan for 10 minutes before using a strong metal spatula to scrape them off to a cooling rack.