Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

Place the chopped chocolate in a heat-safe bowl and melt over a simmering bowl of water or in a microwave-safe bowl in the microwave, in 30 second bursts, until smooth. Set aside to cool until no longer hot to the touch.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer. Whip them at medium-high speed into soft peaks.

Add the sifted confectioners’ sugar in 2 batches, whipping into glossy peaks after each addition.

Add the cocoa powder and salt, and whip until most of the cocoa powder has been absorbed. Cocoa powder resists absorption, so begin at a slow speed or you’ll have a big mess of powder in the air.

Using a silicone spatula or large mixing spoon, mix in the vanilla by hand. Scrape any sugar or cocoa powder from the sides of the bowl and incorporate it into the mixture.

Add the miniature chocolate chips, and fold into the cookie dough until evenly distributed throughout.

Using a spring-loaded ice cream scoop or two spoons, drop the cookie dough in portions about 2 teaspoonful portions onto prepared baking sheet, about 1 inch apart.

With moistened fingers, tap down any rough edges, but try not to get the mounds of cookie dough too wet.

Dust the tops of raw cookies lightly with more confectioners’ sugar. If any of the cookies absorb the sugar because they’re too wet, allow the extra moisture to evaporate a bit and dust them again.

Place the baking sheet in the center of the preheated oven and bake until just set in the center, about 10 minutes. When the cookies are ready, the won’t glisten in the very center. Don’t overtake.

Remove the baking sheet from the oven allow the cookies to cool on the baking sheet until firm, about 10 minutes.