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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly butter it so the cookies do not stick.
In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. Stir until a thick glossy batter forms.
Fold in the chocolate chips if you are using them.
Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. Leave at least 4 to 5 inches between each cookie because they spread a lot while baking. Four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit.
Place the cookie tray directly in the middle of your oven.
Bake for 8 to 10 minutes. At 8 minutes the cookies will cool into a very fudgy texture. The longer you bake them, the less fudgy they will be. Ten minutes should be the maximum baking time.
Immediately after baking, use a round bowl to gently scoot and round out the cookies. This will help "fluff" up the edges, which can be a bit flat right out of the oven.
Remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. Transfer to a cooling rack and let them cool completely before eating.