Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.

Ensure your mixing bowl and beaters are completely grease-free.

In your clean mixing bowl, beat the egg whites on medium speed until foamy, about 2-3 minutes.

Add a pinch of salt and gradually incorporate granulated sugar, one tablespoon at a time, until stiff peaks form.

Sift in cocoa powder and gently fold into the meringue.

Add vanilla extract and gently fold until combined.

If desired, fold in chocolate chips or chunks.

Scoop or pipe meringue onto prepared baking sheets, spaced about 1 inch apart.

Bake for approximately 1 hour until dry to touch.

Turn off the oven and let cookies cool inside with the door slightly ajar.

Transfer to an airtight container to keep fresh.