Makes 12 cookies

Ingredients

• 1 ½ cups (180g) icing sugar
• 1/3 cup (35g) unsweetened cocoa powder
• Pinch of salt
• 1 or 2 large egg whites at room temperature
• 1 teaspoon vanilla extract
• ½ cup (90g) semi-sweet chocolate chips

Method

1. Preheat the oven to 180 degrees. Line a baking sheet with baking paper.
2. In a large bowl, whisk together the icing sugar, cocoa powder and salt
3. Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems too thick add another egg white.
4. Fold in the chocolate chips
5. Scoop the batter onto the prepared baking sheet. Leave enough space between each cookie as they will spread while cooking.
6. Bake for 12-14 minutes, until the tops are glossy and they begin to crack
7. Let the cookies cool completely, before removing them from the baking sheet with a spatula
8. Store the flourless chocolate cookies in an airtight container at room temperature for up to 3 days.