Flourless Dark Chocolate Espresso Cookies with Butterscotch Chips

Instructions

1. Whisk together the powdered sugar, cocoa powder, espresso powder and kosher salt.

2. Add two egg whites and whisk into the dry ingredients until completely incorporated. You are wanting a thick, brownie batter, consistency here. If you need more moisture add another egg white and part or all of the 4th until it is the right consistency.

3. Fold in the butterscotch chips Chill the batter for 1 hour.

4. Preheat the oven to 350 degrees.

5. Line baking sheets with parchment paper or foil and spray them with non-stick spray (this is important or it is difficult to get them off the paper.)