This recipe is adapted from Kathleen Daeleman's Cooking Thin with Chef Kathleen. These are so yummy -- they taste like regular chocolate chip cookies -- only with a different texture.

4 large egg whites, at room temperature (I actually used 5 mediums, and they were still cold)
1/4 t. salt
1 t. pure vanilla extract
1/2 c. sugar
6 oz. mini choc. chips or regular chips that have been chopped in the food processor
1/2 c. chopped nuts (the recipe calls for pecans which are a bit starchy -- but I think you could sub walnuts or almonds just as well -- or omit the nuts altogether.)

Preheat oven to 250 degrees. In a large mixing bowl, using an electric mixer, beat egg whites on medium-low until frothy, about 2 minutes. Increase mixer speed to high, add salt, and whip to stiff but not dry peaks. Reduce speed to medium. Add vanilla and sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in chocolate chips and nuts. Drop by tablespoonfuls onto cookie sheets lined with parchment (don't skip the parchment!!). Bake 45 minutes.

If you have more self-control than I do, turn off the oven and leave the cookies in the oven overnight without opening the oven door. This supposedly makes for a more meringue like cookie -- but they're even fantastic straight out of the oven when they're still a little warm!!

Meanwhile I live and move and I am glad, enjoy this life and all its interweaving. Each given day, as I take up the thread, let love suggest my mode,my mood of living. (Fred Kaan, 1975)