Ingredients
Equipment
Method
Directions
- Preheat your oven to 350°F (175°C).
- Melt the semisweet chocolate chips in a microwave-safe bowl, stirring occasionally.
- Cream together the softened butter and sugar in a mixing bowl until light and fluffy.
- Mix in the cooled melted chocolate until fully incorporated.
- Incorporate the egg whites and vanilla extract into the chocolate mixture.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add a little water if needed to adjust the dough consistency.
- Chill the dough for at least 30 minutes in the refrigerator.
- Roll the dough into generous balls, then coat them in confectioners’ sugar.
- Place the cookie balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are set but the centers remain soft.
- Cool the cookies on a wire rack.
- Dust with extra confectioners’ sugar before serving.
Nutrition
Notes
Ensure your butter is at room temperature for easier creaming. Avoid over-mixing the dough to keep cookies soft.