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.

Whip the room-temperature egg whites on medium speed until frothy.

Gradually add a pinch of salt and the granulated sugar, beating until stiff, glossy peaks form.

Sift cocoa powder over the whipped egg whites and gently fold to combine.

Add the vanilla extract and fold gently until fully combined.

If desired, fold in chocolate chips or chunks gently.

Scoop or pipe meringue onto prepared baking sheets, spacing them about one inch apart.

Bake for approximately 1 hour until dry to the touch.

Turn off the oven, leaving the cookies inside with the door ajar to cool for 1-2 hours.