Preheat your oven to 350 degrees F and line 2 (or 4, if you’re like me and pop another tray in right when the first has come out of the oven).

If you’re baking for someone with a gluten allergy, don’t do this, but if not, sprinkle the parchment with a bit of flour (or, if you have it, rice or almond flour), as the cookies can be a bit sticky when coming off of the parchment.

I didn’t do this, but I think I will in the future. You’ll definitely need a spatula to wiggle them off the parchment later on. In your mixer (or, honestly, in a big bowl with a heavy wooden spoon), mix together the powdered sugar, cocoa powder, cinnamon, and salt.

Beat in the egg whites until well combined, followed by the vanilla, then fold in the chocolate. Don’t freak out – the batter is supposed to look deflated and weird.

Tom Cooper | Elite.