Instructions

Preheat oven to 400 degrees Fahrenheit.

Beat the egg whites and sugar together.

Add the flour and cocoa to to the egg whites mixture and beat them in. Then slowly add the butter and beat until combined.

Line your baking sheet with parchment paper. Place a spoonful, about a tablespoon, of the chocolate batter onto the sheet and use the back of the spoon to spread it out into a circle that's about 4-5 inches in diameter. It doesn't have to be perfectly round and it doesn't have to be perfectly measured. Just try to make each one you make about the same size.

I made 2 of these per batch, lining my batter circles up side-by-side on the baking sheet. Don't make the batter too thick. You want it fully covered, but thin. If it's too thick you'll end up with a cookie, which is yummy but will crumble when you try to form it. Trust me.  😉

Bake for 4-5 minutes.

Remove from oven and then one at a time, remove the cookie from the parchment paper. I used a small spatula to get under it and lift it off without breaking it. Place the middle of the circle on the middle of an upside-down cup and gently mold it into a bowl shape. Work fast! Once you peel your cookie off the baking sheet you don't have a lot of time to work with it before it firms up and you can't shape it anymore. And yes, it's hot. But you don't have to touch it for long.

Place them on a wire rack to cool completely and repeat this process with the rest of the batter.

You'll get 12 cups. You can store them in an airtight container for a week or so if you don't use them all right away. 12 should give you room for error and at least one -oh-no-that-one-broke-so-I-have-to-eat-it....or two.

Serve with a scoop of ice cream and your favorite toppings. A drizzle of chocolate sauce makes them look kinda fancy!