Pavlova Cookies

Chewy, chocolatey, impressive as all get out—and did we mention they’re gluten free? Give these pretties a try.

• 3 cups icing sugar
• 2/3 cup cocoa powder
• 2 tsp corn starch
• 1/4 tsp salt
• 4 large egg whites, at room temperature
• 2 tsp vanilla extract
• 1/2 tsp white vinegar
• 1 cup semi-sweet chocolate chips

Preheat your oven to 350˚F, and line 2 cookie sheets with parchment paper.

Sift the icing sugar, cocoa powder, corn starch and salt into a large mixing bowl. Mix in the egg whites, vanilla extract and vinegar until smooth. Then stir in the chocolate chips.

Spoon the cookie batter onto the prepared cookie sheets (12 mounds per sheet) leaving 4cm of space between each cookie. Bake for about 15 minutes or until the tops of the cookies look shiny and cracked (the centres will still be soft). Remove from the oven and let cool on the sheet for 10 minutes before transferring them to a cooling rack.