Preheat oven to 350 degrees
In a large mixing bowl, combine the confectioners sugar, cocoa, salt, coffee grounds, and corn starch with a whisk.
In a mixer (or using a hand mixer), beat the egg whites until stiff. Add in granulated sugar. The peaks should form. Add in the peppermint extract and the creamer gently, trying not to deflate the peaks too much. Beating the egg whites help the cookies hold their shape and gives them that light and airy texture.
Slowly fold in the egg white mixture into the dry ingredients. Adding the creamer adds enough liquid to make it easier to fold them in the dry mixture. It will look like nothing is happening, and suddenly it will begin to look like brownie batter. Try not to over combine. The cookie batter reminds me of a brownie batter, only slightly thicker. When almost all together, add in the chocolate chips
Using a medium sized scoop, place on a lined and greased baking sheet. Before placing in oven, flatten the scoops rather then keeping them round drops. I found a medium sized scoop works the best for getting the cookie to cook all the way through without burning the edges.
In order to get the cookie shape, I use an offset spatula sprayed with non-stick spray to flatten the cookie dough before baking.
Cook 12-15 minutes. The cookie will bake through and is done when the center is no longer raw looking. You can see how the edges cook first. The cookies are done when the center is done like the edges.
Allow to cool on the pan 5 minutes, then place on a cooling rack.