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Ingredients
- 1 cup Ghirardelli semi-sweet chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- 2 cup Powdered Sugar- sifted
- 1/3 cup Ghirardelli cocoa powder- sifted
- 1 teaspoon vanilla
- 1 tablespoon vanilla sugar (if you don’t have this in your cupboard, your cookies can live without this)
- Seeds from half a vanilla bean (if you don’t have a vanilla bean your cookies can live without this too)
- 2 egg whites
Preparation
Step 1
Get your oven nice and toasty at 320 degrees.
In a large mixing bowl, whisk your powdered sugar, vanilla sugar and cocoa powder together. Add the chocolate chips (and any other ingredients you’d like to use to pizazz your cookies up- see below).
Lightly whisk your egg whites. For like, 7 seconds… no more than that. (you can absolutely skip this step if you are worried about over whisking, your cookies will still taste awesome).
Add your egg whites, vanilla, and half-vanilla bean to your other your yummy ingredients in a large mixing bowl until everything is incorporated nicely (don’t worry, you can’t over mix)
Use a small ice cream scoop or a tablespoon to drop large spoonfuls on to baking sheets lined with parchment paper.
The cookies do expand nicely in to an awesome sized cookie, so give each cookie a little spreadin’ room.
If you use the tablespoon to put your mix on the cookie sheet, it will make about 20 cookies. If you use a small scooper it will make about 10 large cookies.
Keep an eye on them, but you want to bake them for 10-14 minutes or until the gems puff up, look amazing, and have a bit of a crack on the surface.
When you take them out of the oven, refrain from immediately shoving them in to your mouth. Let them rest a bit on the cookie sheet (about 5-7 minutes) then use a silicone cookie spatula, or something non-stick to transfer them to a cooling rack.