Preheat oven to 350 degrees, and line 2 half sheet pans with parchment paper.
Sift dry ingredients together in a medium bowl.
Whisk egg whites just until slightly foamy and stir gently into dry ingredients. Mixture will be somewhat thin. Stir in vanilla, and fold in chocolate chips.
Scoop 1 tablespoon mounds onto a cookie sheet, scooping no more than 8 cookies onto a sheet pan. They will spread quite a bit, so leave space between cookies.
Bake cookies for 11-13 minutes. The tops will be crackled, but the inner cracks should look just slightly moist. If the cookies bake too long, they will dry out.
WAIT to remove the cookies from the sheet pans until they have fully cooled. These cookies are more delicate, so they need to be completely cool so that they won’t fall apart when being transferred to a cooling rack.
Sprinkle with the flaked sea salt and enjoy.
This is a Baker Street Society original Recipe
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