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PdfPreheat 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 2 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
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