Recipe

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• 1 tsp vanilla extract
• 1 tsp instant coffee granules
• 3 egg whites, at room temperature
• 1/4 tsp cream of tartar
• 3/4 cup sugar
• 3 tbsp baking cocoa
• 1/2 cup mini chocolate chip

• 1 Stir together vanilla and coffee granules, set aside.
• 2 Using an electric mixer at medium speed, beat together egg whites and cream of tartar until frothy. Increase mixer speed to medium high. Add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.
• 3 Sprinkle cocoa over egg white mixture and fold in until blended. Stir in vanilla mixture and chocolate chips.
• 4 Drop by heaping tablespoonfuls onto parchment paper lined baking sheets.
• 5 Bake at 250 degrees F. for one hour. Do not open the oven door. Turn the oven off and prop the door slightly open. Leave the cookies in the oven for an additional 30 minutes. Remove from oven and carefully remove cookies with a thin metal spatula. Enjoy!