Flourless Chocolate Cookie

Ingredients
2 discs Abuela Mexican Chocolate, finely chopped (4oz)
3 C Confectioners' Sugar
1/2 C + 3 TBSP Unsweetened Dutch-process cocoa powder
1/4 tsp Salt
4 large Egg Whites, at room temperature

Cooking Instructions
Preheat the oven to 350 degrees. Position 2 racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.
Mix the confectioners' sugar with the cocoa powder, Mexican chocolate and salt. Add the egg whites and stir until the batter is moistened. Spoon the batter onto two baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 10 minutes then rotate the pans from the top shelf to the bottom and turn from front to back. Continue cooking another 10 minutes until the cookies feel firm to the touch.
Slide the parchment paper off the baking sheet and onto 2 wire racks. Allow cookies to cool completely before serving.