MEXICAN CHOCOLATE {GLUTEN FREE} COOKIES

2 1/2 cups powdered sugar 1/2 cup cocoa powder (unsweetened) 1 + 1/8 teaspoon saigon cinnamon (or regular) 1/4 teaspoon salt 3 egg whites 1 teaspoon vanilla 1 + 1/2 teaspoons instant co ee or espresso 12 oz dark chocolate chips (i love ghirardelli) 1 tablespoon corn starch

DIRECTIONS
Preheat your oven to 350. Stir together powdered sugar, cocoa powder, cinnamon, salt, instant co ee/espresso. and corn starch. Beat the 3 egg whites for a minute. (I used my pink baby - my stand mixer!). Add vanilla and mix until combined. Add all of the dry ingredients and mix until well combined. Finally, stir in chocolate chips. Drop onto a parchment lined cookie sheet. The batter will be a bit runny, so make sure to space at least 1 inch apart. Bake for 15 - 18 minutes or until they are slightly cracking. They will have the appearance like brownies. Let cool completely and then use a metal spatula to carefully remove from parchment.
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