Instructions: Preheat oven to 250 degrees. Line 2 baking sheets with aluminum foil. In a large bowl, beat the egg whites at a moderately high speed until they form stiff peaks. Beat in the sugar, 1 tablespoon at a time, then beat in vanilla. Reduce the speed to low and beat in the cocoa. Fold in the chocolate chips with a rubber spatula. Drop the mixture by rounded teaspoons onto the baking sheets, leaving 1 inch between cookies. Bake for 1 hour. Turn off the oven and dry the cookies in the oven 2 hours longer.

Remove them and store in an airtight container.

Makes 3 dozen cookies.

Variations:

1. Omit the cocoa and make cookie as directed.

2. Substitute 1/2 chopped pecans for the chocolate chips.

3. Substitute 1/2 cup chopped pecans for chips and add pinch cinnamon.

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