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

In a clean mixing bowl, add egg whites and beat on medium-high speed for 2-3 minutes until soft peaks form.

Gradually add sugar, one tablespoon at a time, and beat for an additional 3-4 minutes until stiff peaks form.

Gently fold in vanilla extract and salt into the meringue mixture.

Fold in semi-sweet chocolate chips carefully to retain airiness.

Drop dollops of the mixture onto the prepared baking sheet, spacing them 2 inches apart.

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

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Let the cookies rest for at least 4 hours or overnight for the best texture and flavor.