2 lg. egg whites
1/2 c. sugar
1 tsp. vanilla extract
3 tbsp. cocoa powder
1/2 c. semi-sweet chocolate chips (6 oz.)

Preheat oven to 250 degrees. Line 2 baking sheets with baking parchment or aluminum foil; set aside.

In large bowl beat egg whites at moderately high speed until they hold stiff peaks. Beat in sugar, 1 tablespoon at a time, then beat in vanilla extract. Reduce speed to low and beat in cocoa powder. With a rubber spatula fold in chocolate chips.

Drop mixture by rounded teaspoonfuls onto baking sheets, spacing cookies 1-inch apart. Bake 1 hour, turn off oven and dry cookies in oven 2 hours longer. Remove them and store in airtight container. Makes 40 cookies.