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

In a clean mixing bowl, whisk egg whites on medium speed for 2–3 minutes until soft peaks form.

Gradually add granulated sugar while whisking on medium-high speed for 3–4 minutes until stiff peaks form.

Blend in vanilla extract and a pinch of salt gently to avoid deflating.

Fold in chocolate chips with a spatula carefully.

Using a scoop or spoon, dollop the mixture on the baking sheet, spaced 2 inches apart.

Bake for 25-30 minutes until tops are golden and crisp.

Cool on the baking sheet for a few minutes before transferring to a wire rack.

Allow cookies to rest for at least 4 hours or overnight for best flavor.