Flourless Milk Chocolate Meltaway Cookies
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silapt liner. Do not make these cookies without a lined tray.
In a large bowl, whisk together the powdered sugar, cocoa powder and salt.
Fold in the chocolate chips. Chill in the fridge for 20 minutes. If the dough is too wet (it's quite wet, but should not be total liquid) add 1-2 additional tablespoons cocoa powder.
Scoop the batter (exactly 1 full tablespoon of batter per cookie) onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit. (I only put 6 cookies per sheet)
Bake for 6-8 minutes or until the tops become glossy and they begin to crack.
Let the cookies cool completely on the cookie sheet before removing with a metal spatula.
Store the chocolate cookies in an airtight container at room temperature for up to 3 days.