2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
3/4 c. sugar
1 (6 oz.) pkg. semisweet chocolate chips
1/4 c. chopped California walnuts

Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Add sugar gradually, beating until peaks are stiff. Fold in chocolate pieces and nuts. Cover cookie sheet with plain paper (paper sack paper will do). Drop mixture on by rounded teaspoons. Bake in slow oven (300 degrees) about 25 minutes. Ruth Luginbuel uses chopped pecans instead of walnuts in this recipe. Makes 3 dozen large or 4 dozen small.