2 egg whites
2/3 c. sugar
1 tsp. vanilla
1 c. chocolate chips
1 c. chopped pecans

Heat oven to 350 degrees. Beat egg whites until very stiff. Add sugar slowly and continue beating; add vanilla and stir in chocolate chips and pecans. Drop by teaspoonfuls on cookie sheet lined with foil. Place cookie sheet in oven, turn oven off. Leave cookies in oven until oven is completely cooled. This is good to do at night before bed. When you wake in the morning, the cookies are finished.

Storing cookies, store all cookies in airtight plastic or metal container in cool place. (Coffee cans with plastic lids make great cookie cannisters). If crisp cookie becomes soft, they can be recrisped in oven nearly all cookies freeze well.