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

In a clean mixing bowl, whip egg whites on medium speed until soft peaks form, about 2-3 minutes.

Gradually add granulated sugar, one tablespoon at a time, continuing to whisk until stiff peaks form, about 3-4 minutes.

Gently fold in the vanilla extract and salt into the egg white mixture with a spatula.

Fold in semi-sweet chocolate chips gently to distribute throughout the mixture.

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

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

Allow cookies to cool for a few minutes before transferring to a wire rack, then let rest for at least 4 hours or overnight.