Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a clean, dry mixing bowl, add the egg whites and whip them with an electric mixer on medium speed for about 2-3 minutes until soft peaks form.

Gradually add granulated sugar one tablespoon at a time, mixing for another 3-4 minutes until stiff peaks form.

Gently fold in the vanilla extract and a pinch of salt using a spatula.

Fold the semi-sweet chocolate chips into the meringue mixture until evenly distributed.

Using a cookie scoop or spoon, dollop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

Transfer the baking sheet to the oven and bake for 25-30 minutes until lightly golden and crispy outside.

Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

For maximum flavor, let the cookies rest at room temperature for at least 4 hours or overnight.