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

In a clean, dry mixing bowl, beat egg whites at medium speed until soft peaks form (about 2-3 minutes).

Gradually add granulated sugar, one tablespoon at a time, while whisking. Increase speed to high and beat until stiff peaks form (3-4 minutes).

Gently fold in vanilla extract and a pinch of salt until fully combined.

Carefully fold in the semi-sweet chocolate chips until evenly distributed.

Dollop the meringue mixture onto the prepared baking sheet, spacing each dollop about 2 inches apart.

Bake for 25-30 minutes, until tops are lightly golden and feel crisp to the touch.

Let the cookies cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

For best flavor, allow cookies to rest for at least 4 hours in an airtight container.