Chocolate Volcano Cookies

I love a recipe with a super-short list of ingredients, especially when they are things I keep on hand at all times anyway! So when I ran across this recipe in a magazine I was flipping through, I was able to give it a try right away (e.g. this afternoon) without a special trip to the grocery store.

These cookies are light, airy, and full of chocolate flavor as the chewy texture melts in your mouth!

Chocolate Volcano Cookies
Yield: 2 dozen

Ingredients
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
4 large egg whites, room temperature
1 Tbsp pure vanilla extract
1 1/2 cups semisweet or bittersweet chocolate chips (I used a combination of the two)

Directions
1. Preheat oven to 350°F.
2. In large bowl, whisk together sugar, cocoa, and salt. Add egg whites and vanilla. Stir until smooth. (Batter will be thick.) Fold in chocolate chips.
3. Lightly coat two large baking sheets with nonstick cooking spray.
4. Using small cookie dough scoop, drop batter on prepared sheets, spacing 2 inches apart. (Cookies will spread as they bake.)
5. Bake 13-15 minutes, until crackly and set. (For best results, cook one pan at a time in center of oven.)
6. Let cool 3 minutes on baking sheet before using metal spatula to transfer cookies to wax paper to cool completely.

Recipe adapted from December 2017 issue of Good Housekeeping magazine.