Sort ingredients
mel_issano
QR Code
Listen
Pdf
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.
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.
Immediately after baking, use a round bowl to gently scoot and round out the cookies to help fluff up the edges.
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.