2 egg whites, room temp.
1/2 c. sugar
1 c. mini chocolate chips
1 c. chopped nuts
1/2 tsp. vanilla
Dash of salt

Beat egg whites (these are to be room temperature) until they hold up in stiff peaks. Add sugar gradually, then add vanilla and salt to egg whites. Beat until frothy and very stiff. Gradually fold in chips and nuts. Drop by teaspoonfuls on a greased cookie sheet and place in a preheated oven (375 degrees). Close the oven door and turn off oven. Do not open door for 4-5 hours. Can be left overnight. Makes about 30 cookies.