2 large egg whites, at room temperature
2/3 cup sugar
Pinch of salt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 350
Cover a cookie sheet with foil and grease it with butter.
Beat the egg whites until foamy. You can do this by hand with a whisk, but it's much faster to use electric beaters or a standing mixer on medium speed.
Gradually add the sugar and continue beating the egg whites until they hold stiff peaks.
Add salt and vanilla. Blend well.
Using a spatula chocolate chips by hand.
Drop dough by teaspoonfuls onto the prepared cookie sheet.
Put the cookies in the oven, and then turn the oven off.
Leave the cookies in the oven overnight (keep the door closed so the heat doesn't escape too quickly) or about 10 hours. It is very important not to open the door or they won't turn out.
Makes 24 cookies