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2 large egg whites

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons unsweetened baking cocoa

1/2 cup semisweet chocolate chips

1. Preheat oven to 250*F (120*C). Line 2 baking sheets with aluminum foil or parchment and set aside.
2. In large bowl, beat the egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar one tablespoon at a time, then beat in the vanilla. Reduce speed to low and beat in cocoa. With rubber spatula, fold in chocolate chips.
3. Drop mixture by rounded tablespoonful onto baking sheets, spacing 1-inch apart and bake for 1 hour. Turn off oven and dry cookies in oven 2 hours longer. Do not open oven door during this time. Remove from pan and store in air tight container.

Makes 40 cookies.