- 2 egg whites (room temperature*)
- ¼ teaspoon cream of tartar
- ½ cup (96g) sugar
- ½ teaspoon vanilla extract
- pinch of salt
- ½ cup (85g) chocolate chips (plus extra for dotting on top, if desired)
*Eggs separate more easily when cold but whip better when room temperature. I typically separate the eggs 20 or so minutes before I’m ready to start the cookies and let them sit at room temp.
For more chocolatey appeal, you may add a few additional chocolate chips to the outside of the cookies once spooned onto the baking sheets and before baking.