2 lg. egg whites
1/2 c. sugar
1 tsp. vanilla extract
3 tbsp. cocoa powder (not the mix)
1/2 c. semi-sweet chocolate chips

Preheat oven to 250 degrees. Line 2 baking sheets with parchment or foil. Set aside.

In large bowl, beat egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar, 1 tablespoon at a time, then beat in the vanilla extract and reduce the speed to low and beat in the cocoa. With a rubber spatula, fold in the chocolate chips. Drop the mixture by rounded teaspoons onto the baking sheets, leaving 1 inch between each. Bake for 1 hour.

Turn off the heat of oven and dry the cookies in the oven for an additional 2 hours. Remove from baking sheets and store in airtight container. Makes about 40 cookies.