Submitted by: Clayton R. from Milwaukee, WI
Yield: 24-30 cookies
Combine egg whites, Mexican Hot Cocoa Cix, vanilla extract, and salt in a bowl. Mix well and slowly incorporate the powdered sugar until smooth.
Add the chocolate pieces and fold to combine.
Scoop out onto a parchment paper lined baking sheet in 1 tablespoon scoops, allowing two inches between each cookie for spreading.
Bake at 350 for 12-15 minutes, rotating once halfway through.
A pinch of finishing salt on each cookie as soon they come out is *chefs kiss*
You can try different flavors of The Spice House's hot cocoa mix to customize this recipe to your liking. If you’re finding the batter too runny to work with, toss it in the fridge/freezer for 10-15 mins to make set up a bit.