Flourless Chocolate Mudslide Cookies (gluten-free, dairy-free)

Directions

1. 1
   Preheat oven to 350°. Line two cookie sheets with parchment paper. Spray top of parchment paper with nonstick cooking spray (otherwise these cookies really stick!)
2. 2
   To the bowl of your mixer, add the powdered sugar, cocoa powder, and salt.
3. 3
   Mix together on low speed until mixed together well. (If you have a whisk attachment for your mixer, use that.)
4. 4
   Add the egg whites and pure vanilla extract and mix on low until mixed. Batter will be very thick when done!
5. 5
   Remove bowl from mixer. Using a spatula, stir in the mini semi-sweet chips and the dark chocolate chips. 
6. 6
   Use a medium cookie scoop (#4
7. 7
   to scoop out wet dough mounds onto your sprayed parchment sheets, leaving plenty of room for them to spread during baking. On my large cookie sheet, I did 12, and then 6 on the other cookie sheet. You could do 8 per batch too if your sheet is smaller. 
8. 8
   I prefer to bake one sheet at a time for even baking. If you need to use the same cookie sheet twice, be sure to let it cool between batches.
9. 9
   Bake in 350° oven for 12 minutes, or until glossy and cracked and edges are set. They will firm up as they cool too. 
10. 10
    Remove from oven and let sit on the pan for 2-3 minutes. Slide parchment paper onto cooling rack for cookies to continue to cool. Enjoy!