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1. Heat oven to 300F. Cover cookie sheet with
parchment paper or foil.
2. Beat egg whites and cream of tartar in large
bowl at high speed of mixer until soft peaks form.
Gradually add sugar and vanilla, beating well
after each addition until stiff peaks hold, sugar
is dissolved and mixture is glossy. Sift cocoa
onto egg white mixture; gently fold just until
combined. Fold in chocolate chips. Drop mixture by
heaping tablespoons onto prepared cookie sheet.
3. Bake 35 to 45 minutes or just until dry. Cool
slightly; peel paper from cookies. Cool completely
on wire rack. Store, covered, at room temperature.
30 poops.
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