5 egg whites (again Phil's)
3 1/4 c. powdered sugar (Meijer's)
1 1/4 c. cocoa powder (Scharffen Berger)
~just over 2 Tbsp. flour
1 tsp. instant coffee (Folger's Cafe Latte, vanilla vibe decaf)
~1+ Tbsp. water
~1/2 bag semi-sweet chocolate chips, slightly food processed (Ghirardelli)
Preheat oven to 325 (My oven runs hot, so I decrease the heat by 25 degrees F). Line 2 cookie sheets with parchment paper and grease with crisco. Beat whites until 'frothy", which I took to meaning having a thin layer of bubbles that coated the top and remained after beating. Add sugar, cocoa, flour, coffee and water. Beat to combine then beat on high until mixture thickens. Fold in chocolate chips with a rubber spatula. Place big spoonfuls on cookie sheets. Bake firm and cracked on top, but still internally soft, ~12 - 15 minutes.
I think the higher quality chocolate was noticeable in this recipe, but a side by side comparison would be interesting. The cookies were rich and very moist. Maybe they were made too large, or were under done since they didn't have as much of a crunchy crust as the ones aviliable for purchase at Whole Foods. Otherwise the favor was good.