Preparation / Directions:
Preheat the oven to 325 degrees F.
In a sifter combine the flourand cocoa powder. Sift onto a large piece of wax paper and set aside until needed.
Line 4 baking sheets with parchment paper
Place the butter, light brown sugar and salt in a 7 qt bowl. Use a stiff rubber spatula ( or wooden spoon) to mix the ingredients together until smooth. Add the egg whites and vanilla extract and combine unil incorporated. Add the sifted dry ingredients and blend together until the mixture is very smooth and thoroughly combined.
Using a heaping taspoon of batter for each cookie, portion 12 cookies evenly spaced onto each of 4 parchmentlined baking sheets. Use an index finger ( a popsicle stick or offsetcake spatula will also do). to spread each portion ofbatter in a free form design measuring about 3 square incheces for each cookie. Place the baking sheets on the top and center racks of the preheated oven and bake for 14 min.
Remove the cookies from the oven and allow to cool at room temp. for 30min before handling. Store cookies in a tightly sealed plastic container until ready to serve.