3 egg whites (room temperature)
1/8 tsp. cream of tartar
3/4 c. sugar
1 tsp. vanilla extract
2 Tbsp. Hershey's cocoa
2 c. (12 oz. pkg.) semi-sweet chocolate chips
Heat oven to 300 degrees. Place wax paper on cookie sheet. In large bowl,
beat egg whites and cream of tartar until soft peaks form. Gradually
add sugar and vanilla, beating until stiff peaks hold, sugar is
dissolved and mixture is glossy. Sift cocoa onto egg white mixture;
gently fold in until combined. Fold in chocolate chips. Dip by
heaping teaspoonfuls onto prepared cookie sheet. Bake for 35 to 40
minutes, or just until dry. Carefully peel cookies off paper. Makes
2 1/2 dozen.
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