3 eggs, separated
1/8 tsp. cream of tartar
3/4 c. sugar
1 tsp. vanilla
2 tbsp. unsweetened cocoa
2 c. (12 oz.) pkg. semi sweet chocolate chips

Place parchment paper or foil on cookie sheet. In large mixing bowl, beat egg white and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture. Gently fold until combined. Fold in chocolate chips. Drop by tablespoonfuls onto cookie sheet. Bake at 300 degrees for 30 to 45 minutes (or until dry). Carefully peel cookies off paper; cool completely on wire rack. Store at room temperature 2 1/2 days.