Preheat oven to 350F. Line to large rimmed baking sheets with parchment paper and set them aside.
In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the eggs whites, starting with two. Mix the vanilla extract and instant coffee granules in a small dish. Add the mixture to the batter.
The batter consistency should be thick and brownie-like. If it looks to thick, add another egg white- then a 4th one if it seems too thick.
Gently mix in the chocolate chips.
Spoon 1 tablespoon of batter onto the prepared baking sheet, evenly spaced apart. The scoop should hold and not spread.
Bake for 14 minutes until the tops are glossy and cracked.
Let the cookies cool completely before removing them from the sheet pan.
