Ingredients

Instructions

  1. Whisk together the sugar, salt, and cocoa.
  2. In a medium-sized mixing bowl, stir together the egg whites and vanilla.
  3. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes.
  4. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
  5. Preheat the oven to 350°F.
  6. Grease (or line with parchment paper) two cookie sheets.
  7. Gently stir in chocolate chips, if using.
  8. Drop by ping-pong-sized balls onto cookie sheets.
  9. Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
  10. Cool 5 minutes in pans before transferring to wire rack.