Ingredients
3 c. powdered sugar (powdered erythritol)*
3/4 c. unsweetened cocoa powder
1/4 tsp. salt
4 large egg whites
1 T. pure vanilla extract
1/2 c. semisweet mini chocolate chips
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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*to make take 1 cup of erythritol and 1 tsp of cornstarch for every 1 cup of powdered sugar needed, and grind them in a blender. Make sure to use a blender, because a food processor won't work for this. Preheat the oven to 350°F. Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Stir in the vanilla and egg whites. Whisk just until the batter is moistened. Stir in the chocolate chips. Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 1/2 " of space between each cookie). Bake for 8-10 minutes, or until the tops are glossy and lightly cracked. Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.