2 egg whites
1/2 c. sugar
3 tsp. vanilla
3 tbsp. cocoa
1/2 c. chocolate chips
1/2 c. chopped nuts (optional)

Beat egg whites until stiff. Add sugar, 1 tablespoon at a time. Then add vanilla. Reduce speed and add cocoa. With rubber spatula, fold in chocolate chips and nuts. Line 2 cookie sheets with tin foil. Drop by teaspoon onto sheets, spacing 1 inch apart. Bake at 250 degrees for 1 hour. Turn off oven and dry cookies for 2 hours longer. Store in air-tight container.