Light Chocolate Chip Cookies

These cookies are like meringues. They are very good. Very chocolately.
You can also add nuts to this; just fold them in when you fold in the chips. If you don't want chocolate chips, use butterscotch or peanut butter.

4 egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar
12 ounces mini chocolate chips

Preheat oven to 250 degrees F.
In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips. Drop by the tablespoon onto cookie sheets lined with parchment.
Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door. (This last step is not necessary if you can't wait and want to try one right away. They are good warm).

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