Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, combine the powdered sugar, Dutch-processed cocoa powder, and sea salt. Whisk together until well blended.
Add the egg whites and vanilla extract to the dry ingredients. Mix until the batter is smooth and glossy.
Gently fold in the chopped dark chocolate almonds and mini semi-sweet chocolate chips using a spatula.
Scoop the dough onto the prepared baking sheet, leaving enough space between each cookie.
Bake in the preheated oven for 10-12 minutes.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
